Cantaloupe & Prosecco Sorbet

Cantaloupe & Prosecco Sorbet


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 5   Average: 4.2/5]

This recipe calls for cantaloupe, but any melon will blend deliciously with prosecco for a colorful special-occasion sorbet.

  • 1/2 Cup Sugar
  • 1 Tablespoon Honey
  • 1/4 Cup Water
  • 4 Cups Cantaloupe (Peeled & Cut Into Small Chunks)
  • 1 Cup Prosecco
  • 1 Tablespoon Fresh Lemon Juice
  1. In small-size saucepan whisk together sugar, honey, and 1/4 cup water. Bring to boil over a medium heat. Cook 1 minute until sugar dissolves. Remove from heat and cool.
  2. Purée cantaloupe with the sugar/honey syrup, you just made, prosecco, and lemon juice. You will want mixture to come out nice and smooth.
  3. Pour purée into ice cream maker, and freeze according to manufacturer’s instructions.
  4. Pack sorbet into freezer container and press plastic wrap directly onto surface of sorbet. Cover and freeze 4 hours or until firm.
  5. Serves 4
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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