Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories141.1 kcal (7%)
Total Fat3.1 g (4%)
Carbs28.1 g (11%)
Sugars14.4 g (16%)
Protein1.1 g (2%)
Sodium23.6 mg (1%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Prepare the Cantaloupe:
Step 1
Using a spoon or ice cream scooper, scoop out the flesh of the cantaloupe, discarding the seeds in the center.
Step 2
Place the cantaloupe pieces in a freezer-safe bag and freeze for several hours or overnight.
Step 3
Save the hollowed-out melon rind in the refrigerator or freezer until ready to serve.
Prepare the Coconut Cream:
Step 4
Freeze the coconut cream in silicone ice cube molds for several hours or overnight.
Thaw Frozen Ingredients:
Step 5
Remove the frozen cantaloupe pieces and coconut cream cubes from the freezer.
Step 6
Let them thaw for 10 minutes.
Step 7
Add the thawed cantaloupe pieces, coconut cream cubes, and 1 teaspoon of food-grade rose water to a blender or food processor.
Step 8
Blend until the mixture is very smooth.
Serve or Store:
Step 9
Serve the sorbet in the melon rind.
Step 10
Alternatively, transfer the sorbet to a glass airtight container and freeze until ready to enjoy.
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Notes
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Delicious
Easy
Fresh
Go-to
Kid-friendly
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