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Cantaloupe Rose Sorbet (vegan)

Justine Colbert
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American, Middle Eastern
Servings 4 people

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.
Keyword cantaloupe, healthy, healthy ice cream, ice cream, melon, persian ice cream, rose, sorbet