A simple and refreshing treat to satisfy that sweet tooth. Sherbet is usually made with fruit, dairy and sugar. This recipe is dairy and sugar-free yet offers a sweet flavor and soft-serve texture.
What’s the benefits of going for a dairy-free sherbet? For starters, dairy is arguably one of the least healthy foods that humans eat. Dairy is associated with multiple types of cancer, autoimmune disease and even plaque build-up. Add to this the possible connection with allergies, poor skin health, constipation and ear infections… staying dairy-free seems pretty obvious.
When picking out your melon, choose a cantaloupe that’s firm, heavy and symmetrical without soft spots or bruising. If you have a cantaloupe that’s getting too ripe, don’t toss it out, simply cut it into cubes and throw in the freeze
The longer that you freeze your cantaloupe and banana the more almond milk you’ll need when blending. We found the best sherbet results after freezing for about 3 hours. At this point the melon is firm but not rock solid.
Plant-Based Cantaloupe Sherbet
- 1 medium cantaloupe, cubed and frozen
- 1 ripened banana, peeled and frozen
- 1 tsp lemon juice
- 1 tsp lime juice
- -1/4 - 1/2 cup almond milk (or other non-dairy milk)
- Freeze cubed cantaloupe and peeled banana for at least 3 hours.
- Add all ingredients to food processor and blend until completely smooth, stopping to scrape down sides as needed. Start with 1/4 cup of almond milk and increase gradually, as needed. This can take up to 2 minutes.
- Serve right away. For a more firm texture, let sit in the freezer for 30-60 minutes before serving.
- Store in an airtight container in the freezer.