Cantaloupe Sorbet in the Ninja Creami

This recipe is inspired by a Tuscan treat I had in Italy during the summer: sorbetto al melone. You can substitute honeydew, watermelon, or even canary melon if you like! Depending on the size, one cantaloupe can yield about three pints of sorbet base.

Course Dessert

Cuisine American, Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 300kcal

Ingredients

1 medium ripe cantaloupe, rind removed, fruit chopped into rough chunks
1/3 cup simple syrup per pint container (store-bought or recipe below)
1/2 medium lemon per pint container, juiced

Instructions

Make Simple Syrup: Combine equal parts sugar and water in a saucepan. Heat until the sugar dissolves, then let it cool. You can store extra simple syrup in the fridge.
Prepare the Cantaloupe: Blend the fresh cantaloupe in a blender until smooth to create a juice. For the best flavor, use very ripe cantaloupe.
Assemble the Pint: For each Creami pint, add 1/3 cup of simple syrup and the juice of half a lemon. Fill the rest of the pint to the max fill line with the blended cantaloupe juice. The lemon juice adds a perfect touch of tartness.
Freeze and Churn: Freeze the mixture overnight in your Creami pint. Once frozen, insert it into the Ninja Creami machine and select the u0022sorbetu0022 setting. Serve and enjoy the essence of summer in Tuscany.

Notes

Tip: If you're sensitive to fresh fruit, you can lightly pasteurize the cantaloupe juice by bringing it to a simmer, then cooling it completely before freezing.

Nutrition

Calories: 300kcal