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5 from 1 vote

Orange Cantaloupe Sorbet

Serve up this refreshing orange cantaloupe sorbet on a hot summer day. Easy to make!
Prep Time20 mins
Freezing Time2 hrs 20 mins
Total Time2 hrs 40 mins
Course: Desserts
Cuisine: French
Keyword: Frozen Desserts
Servings: 4 to 6 Servings
Calories: 160kcal


  • 1 2-pound very ripe cantaloupe
  • juice of 1 medium valencia orange or 1/4 cup of fresh orange juice
  • 1/3-1/2 cup granulated sugar
  • 1 tablespoon Cointreau triple sec, or other orange-flavored liqueur
  • extra orange slices for serving or orange rind or cantaloupe rind 'bowls'*


  • Prepare the cantaloupe by removing the seeds and either slicing or scooping all the flesh from the rind.
  • In a blender, combine all the cantalopue flesh with the orange juice the sugar and the Cointreau. Here, decide whether you want to add more (1/2 cup) or less (1/3 cup) sugar based on your taste preferences and the sweetness of your melon and orange juice.
  • Blend the fruits and juice until as smooth as possible, it should be a smooth liquid.
  • Transfer the liquid to the bowl of an ice cream maker, and process according to manufacturer’s instructions. Freeze for an additional 2 hours before serving. Or, if you don’t have an ice cream maker, transfer the liquid to an air-tight container and freeze, stirring often to make the sorbet smooth.
  • For serving, scoop the orange cantaloupe sorbet into small bowls and garnish with extra orange slices. Or, serve the sorbet in orange rind bowls or a cantaloupe bowl.
  • To make the fruit bowls, see the photos above.


Recipe by The Cilantropist.


Calories: 160kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 637mg | Fiber: 2g | Sugar: 37g | Vitamin A: 7700IU | Vitamin C: 91mg | Calcium: 20mg | Iron: 0.5mg