3 Ingredient Melon Sorbet
Melon sorbet is made with just 3 simple ingredients and doesn’t require an ice cream maker. This customizable frozen treat is a great way to cool down on hot summer days.
Looking for more refreshing summer recipes? Try my cherry mango popsicles, watermelon slushie mocktail, or lavender lemonade.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this fruit sorbet:
- Any kind of melon – sweet watermelon chunks, cantaloupe, or honeydew.
- Lemon juice
- Maple syrup
How to Make Melon Sorbet: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Freeze the fruit. Arrange the fresh fruit chunks in a single layer on a lined baking sheet. Freeze for 2 hours or until completely frozen.
2. Blend until creamy. Add the frozen watermelon, honeydew, OR cantaloupe to the bowl of a food processor with the sweetener, lemon juice, and water or non-dairy milk. The amount will depend on the power of your machine but start with less (around 1/2 cup), and add more as needed. For the honeydew, I ended up using about 1 cup. Blend until smooth, scraping down the sides periodically. It will take some time to get it smooth.
Helpful Tips
- Adjust the amount of sweetener depending on the sweetness of your melon. Start with less and add more if needed.
- This easy sorbet is a great way to use leftover watermelon, cantaloupe, or honeydew. You can make this with any amount of melon, adjust the other ingredients accordingly.
- It’s best eaten immediately as a soft serve but can be stored in the freezer for a couple of hours for a more scoopable sorbet.
- For an even creamier texture, use dairy free milk instead of water to help it blend.
Quick Tip: Honey won’t work for this recipe. When it comes into contact with cold ingredients, it clumps up and hardens.
Storage
This simple sorbet recipe is best enjoyed right away. Because there’s minimal added sugar in this recipe, it turns a bit icy in the freezer.
Store whatever is left in a freezer safe container. Let it sit on the counter at room temperature for 15 minutes before scooping.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this sorbet recipe using what you already have? Here are some ideas…
- No lemon juice? – use lime juice.
- No maple syrup? – use simple syrup or infused simple syrup.
- Add-ins – fresh basil or fresh mint.
Variations
- Cantaloupe sorbet – use fresh cantaloupe.
- Honeydew sorbet – use fresh honeydew.
- Watermelon sorbet – use fresh watermelon.
- Watermelon sherbet – use non-dairy oat milk or coconut cream instead of water.
Frequently Asked Questions
You can make this melon sorbet in a blender only if you have a high-powered blender with a tamper to push the fruit into the blade. If you don’t have a powerful blender, use a food processor for the best results.
I didn’t have the best luck making this in an ice cream machine. It turned out very icy. I think this is because there isn’t enough additional sugar in this recipe.
More Refreshing Summer Recipes
I hope you love this Melon Sorbet! If you make it, be sure to leave a comment & a star rating below. Thank you!
3 Ingredient Melon Sorbet
Ingredients
- 4 cups chopped cantaloupe, honeydew, OR watermelon
- 1 tablespoon lemon juice or lime juice
- 1-2 tablespoons maple syrup to taste, honey will NOT work
- water or dairy free milk see the instructions for the amount
Instructions
- Arrange the fresh fruit chunks in a single layer on a lined baking sheet. Freeze for 2 hours or until completely frozen.
- Add the frozen watermelon, honeydew, or cantaloupe to the bowl of a food processor with the sweetener, lemon juice, and water or non-dairy milk. The amount will depend on the power of your machine but start with less (around 1/2 cup), and add more as needed. For the honeydew, I ended up using about 1 cup. Blend until smooth, scraping down the sides periodically. It will take some time to get it smooth.
- It's best eaten immediately as a soft serve consistency but can be stored in the freezer for a couple of hours for a more scoopable sorbet.