Ninja Creami Cantaloupe Sorbet Recipe
Summer hit me hard last year. My kids were running in and out, sweaty and loud, and I needed something fast, cold, and refreshing.
Equipment
- Ninja Creami Machine
- Ninja Creami Pint Container
- Blender or Food Processor
- Cutting Board
- Sharp Knife
- Measuring Cup
- Small Saucepan
Ingredients
- 2 cups Cantaloupe
- 3 tbsp Granulated Sugar
- 3 tbsp Water
- 1 tbsp Fresh Lemon Juice
- 1 pinch Salt
Instructions
- Step 1: Make the Simple Syrup
Combine sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves, then remove from heat and let it cool completely. - Step 2: Prep the Cantaloupe
Slice the cantaloupe in half and scoop out the seeds. Cut the flesh into rough chunks and remove the rind. - Step 3: Blend the Base
Add the cantaloupe chunks to a blender. Pour in the cooled simple syrup, lemon juice, and pinch of salt. Blend until completely smooth. - Step 4: Pour and Freeze
Pour the blended mixture into your Ninja Creami pint container. Fill it to the max fill line and no further. Place the lid on and freeze for a full 24 hours. - Step 5: Spin the Sorbet
Take the pint out of the freezer. Let it sit on the counter for 5 minutes. Install it in the Ninja Creami machine and select the Sorbet function. - Step 6: Re-spin if Needed
If the texture looks crumbly after the first spin, add one tablespoon of water and hit Re-spin. It comes out perfectly smooth the second time.
Notes
➜ Use a very ripe cantaloupe for the sweetest, most flavorful result.
➜ Cool the simple syrup fully before blending or it will affect the base.
➜ Never fill the pint container past the max fill line, ever.
➜ Let the frozen pint rest 5 minutes before spinning for best texture.
➜ Add a splash of coconut water for a tropical twist on the base.
➜ Do not skip the salt, it seriously makes a difference in flavor.