This Cantaloupe Rose Sorbet is inspired by a Persian ice cream I had eaten growing up.
It only has 3 ingredients, is completely vegan, dairy free and refined sugar free and you won’t believe how creamy and delicious it is!
This recipe is actually a very personal story as to why I love it so much. Growing up, having rose ice cream was always a special treat.
One day after school, my friend and I went to get a bunch of food and snacks (as teenagers do). They had some new ice cream flavors, including a rose sorbet. I told her about my love for rose ice cream and insisted we try it. We did, and she loved it too!
It became a ritual: getting this special treat, sitting in the parking lot of the store (small town vibes 🤘🏼), and talking and laughing hysterically. Nobody made me laugh like her. I was always able to be myself around her.
She never judged and always brought love and joy to those around her.
After her untimely passing a few years ago, I’ve thought about her a lot and many of our memories.
The moment I took a bite of this sorbet, it brought my whole body back to those special days.
That’s why I spent an hour crying but also smiling, laughing, and trying to talk while filming the video for this. At first, I wasn’t sure if I’d share the whole story, but I feel like this surprise of emotion was too special and maybe too relatable to others not to share.
Maybe a reminder of how powerful and nostalgic food can be and how it can connect us to some of our most cherished memories.
Cantaloupe Rose Sorbet Recipe Ingredients Needed:
-
Cantaloupe (if you can’t find cantaloupe melon, you can substitute for other melon)
-
Coconut cream (this brand is the one I love to use for the creamy texture or this one from the can is great)
-
Food-grade rose water (I recommend an authentic Persian one like this)
To freeze the coconut cream, I use these silicone ice cube trays! They easily pop out once frozen and I use them in basically all my ice cream recipes.
Health Benefits of the Sorbet
Cantaloupe
Cantaloupe is not only delicious but also packed with nutrients. It’s high in vitamins A and C, which are essential for healthy skin and a robust immune system. The fruit is also rich in antioxidants, which help protect the body from free radicals.
Additionally, cantaloupe is hydrating, thanks to its high water content, making it perfect for a refreshing summer treat.
Coconut Cream
Coconut cream is a fantastic dairy-free alternative that adds a creamy texture to the sorbet. It contains healthy fats that can provide a quick source of energy and help with the absorption of fat-soluble vitamins. These healthy fats are known to support heart health and provide a boost to the metabolism.
Rose Water
Rose water, used traditionally in Persian desserts, adds a unique and fragrant flavor to the sorbet. Beyond its delightful aroma, rose water has anti-inflammatory properties and can aid in digestion. It’s also known for its mood-enhancing effects, which can provide a calming and soothing experience.
The History of Persian Rose Sorbet and Ice Cream
Rose-flavored desserts have a long history in Persian cuisine, dating back centuries.
Rose water has been a staple in Persian kitchens, used not only in desserts but also in savory dishes and drinks. The use of rose water in ice cream and sorbets is a testament to the ingenuity of Persian culinary traditions, creating delicacies that are both flavorful and aromatic.
The tradition of using rose water in frozen desserts likely began as a way to cool off in the hot Persian climate.
These desserts became popular for their refreshing qualities and distinctive floral taste. Over time, rose sorbet and ice cream have become beloved treats, enjoyed by people around the world who appreciate their unique flavor and the rich cultural heritage they represent.
Making Cantaloupe Rose Sorbet has been a journey down memory lane, filled with both joy and nostalgia.
This simple yet delightful recipe combines the sweetness of cantaloupe, the creaminess of coconut, and the fragrant essence of rose water to create a treat that is as healthy as it is delicious.
Whether you’re enjoying it as a refreshing summer dessert or sharing it with loved ones, this sorbet is sure to bring a touch of sweetness and a hint of the past to your day.
Try this recipe, and maybe it will become a special ritual for you, just as rose ice cream once was for me and my friend. Enjoy every bite and the memories it brings back.
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Cantaloupe Rose Sorbet (vegan)
Ingredients
- 1 cantaloupe halved and hallowed out (freeze the pieces and the rinds to use as bowls)
- 1/2 cup coconut cream frozen into cubes
- 1 tsp food grade rose water
Instructions
Prepare the Cantaloupe:
- Using a spoon or ice cream scooper, scoop out the flesh of the cantaloupe, discarding the seeds in the center.
- Place the cantaloupe pieces in a freezer-safe bag and freeze for several hours or overnight.
- Save the hollowed-out melon rind in the refrigerator or freezer until ready to serve.
Prepare the Coconut Cream:
- Freeze the coconut cream in silicone ice cube molds for several hours or overnight.
Thaw Frozen Ingredients:
- Remove the frozen cantaloupe pieces and coconut cream cubes from the freezer.
- Let them thaw for 10 minutes.
- Add the thawed cantaloupe pieces, coconut cream cubes, and 1 teaspoon of food-grade rose water to a blender or food processor.
- Blend until the mixture is very smooth.
Serve or Store:
- Serve the sorbet in the melon rind.
- Alternatively, transfer the sorbet to a glass airtight container and freeze until ready to enjoy.
Don’t discard the seeds, you can blend them with iced water, your sweetener of choice and a pinch of vanilla, then filter for a delicious drink
Nice! Thank you for sharing! 🙂