Cantaloupe Sorbet

Do not restrict yourself to cantaloupe for this sorbet. We also make it with Charantais or honeydew melons. The variety of melon is much less important than that it be very ripe and flavorful. Try serving this with a compote of blueberries.


  • 2 large cantaloupes or other melons (about 2 pounds)
  • ¾ cup plus 1 tablespoon sugar
  • Pinch salt
  • 1 tablespoon kirsch


Peel, seed, and puree the melon in a food processor. Strain. You should have about 4 cups puree.

Measure 1 cup melon puree into a small saucepan, stir in the sugar, and heat over medium heat until the sugar is dissolved. Stir into the remaining puree and refrigerate until cold. Stir in the kirsch. Freeze in an ice cream maker according to the manufacturer’s instructions.