Cantaloupe Coconut Lime Sorbet
It’s hard to believe that last week it was actually so chilly here I was wearing a jacket. Now today the heat index is 100F degrees – go figure!
With summer just 10 days away in the United States the temperatures will be soaring, and I’ve got the perfect treat to chill you off inside and out. I decided to find something different at the market this time that I’d never used to make ice cream before. “Who makes ice cream with cantaloupe,” I thought? No one that I know of. So I decided to give it a go.
I wanted this ice cream to have healthy ingredients so everyone could indulge, using coconut milk, fresh cantaloupe, lime juice, the zest of the lime, and to sweeten up just a tad with Agave Nectar – perfect for those needing to watch their glycemic index without sacrificing flavor. The results were spectacular if I do say so myself.
Of course it’s optional, but I added a touch of sea salt to bring out the flavors. If freezing rather than serving straight from the ice machine, vodka or another alcoholic beverage would need to be added – just a touch, so it doesn’t turn rock solid.
I’ve been eating cantaloupe for years and you probably have as well. However, are you aware of all the health benefits from this neon orange fruit?
- Cantaloupe is easily digested and is actually recommended to eat prior to having a full stomach. If eaten on a full stomach, your body will need to first digest the meal you’ve just had leaving the cantaloupe left to ferment in your belly. When that happens – let’s just say it can create some unpleasant occurrences.
- Provides a natural energy boost
- High in beta-carotene
- Lowers the risk of metabolic syndrome
- Cantaloupe helps to improve eye health and vision due to the high levels of Vitamin A and C
- Reduces the risk of death due to it’s levels of Vitamins A, C, B12, B6 and has plenty of potassium, the mineral that works with sodium to keep heartbeats regulated.
Cantaloupe is one of only a few fruits that continue to ripen after being picked. This means they can be bought even when they are hard and left to ripen on the kitchen counter. Buy cantaloupes whole to protect their vitamin C until it’s time to eat them. Those that have been sliced up and packaged will have lost a portion of the vitamin C that was once present.
Now that you know a little more about that cantaloupe you’ve been eating for years, please try my Cantaloupe Coconut Lime Sorbet – it’s so refreshing! Whether you eat it straight from the ice cream machine, create Popsicle’s with it, or place it in the freezer to enjoy later, you’ll find it to be the perfect snack to cool you off.
Cantaloupe Coconut Lime Sorbet
A refreshing, light and healthy treat on a hot summers day!
- 1 cup coconut milk, full fat
- 4 cups cantaloupe, chilled
- 3 tablespoons lime juice, plus zest (typically 1 lime)
- 2 Tbsp. Agave Nectar
- ¼ teaspoon sea salt
- 1 ½ tablespoons vodka (optional to keep sorbet from freezing solid)
- Garnish: ¼ cup unsweetened coconut flakes, raw or gently toasted
- Prepare ice cream maker by freezing the freezer bowl at least 24 hours prior to making.
- Blend all ingredients in a high speed blender until completely smooth.
- Assemble ice cream maker, turn on, and pour in the sorbet mixture. Churn about 25-30 minutes, or until frozen. 5 minutes before turning off, pour in the vodka if you’d like to keep the sorbet soft enough to scoop once fully frozen.
- Empty into a freezer-safe container for storage and freeze at least 3 hours before serving. Let sit for a few minutes prior to scooping if it’s too hard to get in there easily. Can be served directly from ice cream machine but will not be a softer scoop.
- Serve: Top with unsweetened coconut flakes, optional.
- If you don't have an ice cream machine place ingredients in blender and puree. Pour into a freezer safe container and freeze overnight. Allow to thaw slightly before scooping.
- You can also place in Popsicle containers and freezer for a refreshing Cantaloupe Coconut Lime Pop.