Cantaloupe Sorbet with Mint and Basil
Cantaloupe is fleshy, floral, sweet, and has such a beautifully muted orange hue. When fruits or vegetables have this vibrant color, you know it’s likely to be filled with nutrients like Beta-carotene. This is the same nutrient found in all the orange things like carrots, peaches, and tangerines - you name it! Good for the eyes, the immune system, and cellular health. You can read more about the benefits of Beta-carotene and cantaloupe and here.
In the summer, you can see one of these melons for just 98 cents in the market! If you’re looking for a new way to eat and serve cantaloupe, or just trying to eat it in time before it rots as it stares at you on your kitchen counter (we’ve all been there), give this recipe a try! This palate cleanser sorbet is naturally dairy-free, gluten-free, and no added sugar. This recipe uses just 5 ingredients, and an easy win in the kitchen for a simple dessert or a refreshing palate cleanser.
CANTALOUPE SORBET WITH MINT + BASIL RECIPE
Makes 2-3 servings
INGREDIENTS
3 cups of cantaloupe, chopped and frozen
4 leaves of fresh mint, you can omit if you don’t like the taste of mint
4 leaves of fresh Thai basil
Half a lemon, juiced
Dash of salt
METHOD
Pulse 3 cups of frozen cubes of cantaloupe with the mint, basil, lemon juice, and a dash of salt in a food processor until nice and creamy. Serve immediately. If you prefer a thicker consistency, transfer mixture into a freezer safe container with a lid, and freeze the mixture for another two hours for the best consistency. Scoop into bowls with an ice cream scoop. Leftovers last for up to one week in the freezer.