Honey Cardamom Cantaloupe Sorbet
Honey Cardamom Cantaloupe Sorbet is a refreshing no-churn 5-minute cooling vegan shaved iced dessert made with melon, coconut milk, lemon, cardamom and a drizzle of honey or maple syrup.
- ⅕ cups cantaloupe
(rockmelon, muskmelon) (chopped, rind removed)
- 12 oz full fat coconut milk
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon cardamom
- ⅛ teaspoon salt
just a small pinch
- ¼ cup Honey (or maple syrup for Vegans) - adjust to your sweetness level. Add 1 Tablespoon more if you like it sweeter or if your cantaloupe is not as sweet.
Place chopped cantaloupe, coconut milk, juice of lemon, lemon zest, cardamom, salt and honey (or maple syrup to keep vegan) into the food processor. Blend until smooth.
Place your blended cantaloupe mixture into a freezer safe Tupperware or a baking sheet lined with parchment paper and freeze for about 4 hours or overnight.
Remove your honey cardamom cantaloupe sorbet from the freezer and place on counter for about 5- 10 minutes before serving.
Use a fork to scrape the delicious honey cardamom cantaloupe sorbet snowflakes into a cup, dish, martini glass or even a half of a cored cantaloupe and enjoy.
Bee Free Honey was great but they have now gone out of business. Therefore, to keep this recipe vegan, you can exchange with maple syrup instead.
Feel free to use regular honey if you are not sticking with a vegan diet.
For this recipe, using a type of honey or maple syrup works best because it does not have sugar granules. If you use a granulated sugar, you will need to first make this into a little simple syrup before adding to the Honey Cardamom Cantaloupe Sorbet.
Serving: 1g | Calories: 237kcal | Carbohydrates: 21g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 86mg | Potassium: 219mg | Fiber: 1g | Sugar: 18g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 3mg