Melon sorbet and Greek yogurt, a creamy, healthy, and super easy dessert to prepare without the need for an ice cream maker. Just a few minutes and a blender to get a refreshing and delicious snack or dessert.
The recipe involves very few ingredients: frozen cantaloupe, whole Greek yogurt, a tablespoon of honey for natural sweetening and a touch of lemon juice to enhance the fruit flavor. The result is a velvety sorbet, with a creamy consistency and balanced sweetness, perfect to enjoy on the hottest days.
You can use any type of Greek yogurt: full-fat, low-fat, or even lactose-free, according to your preferences. The melon should be cut into cubes and placed in the freezer in advance to have a sorbet ready to serve immediately. If you like, you can also add some mint leaves or a grated lemon zest for an even fresher touch.
Ideal as a light summer dessert, this melon and yogurt sorbet is prepared in no time and wins with its simplicity.
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the contact form you find at the end of the page.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 117.15 (Kcal)
- Carbohydrates 16.82 (g) of which sugars 15.71 (g)
- Proteins 6.41 (g)
- Fat 3.23 (g) of which saturated 2.03 (g)of which unsaturated 0.06 (g)
- Fibers 1.13 (g)
- Sodium 36.56 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for melon sorbet and Greek yogurt
- 10 1/2 oz cantaloupe
- 10 1/2 oz Greek yogurt
- 1 tbsp honey
- 2 tbsp lemon juice
Tools
- Tray
- Blender
Recipe for melon and Greek yogurt sorbet
Start the preparation of the melon sorbet and Greek yogurt by cleaning the melon from the skin and seeds.
Cut it into not too large pieces and place them on a baking sheet lined with parchment paper, trying not to overlap them.
Put them in the freezer until they are completely frozen.
Put the Greek yogurt, the honey – I used wildflower honey – and the juice of half a lemon in the blender.
Take the frozen melon from the freezer and put it in the blender.
Start blending first with short pulses of a couple of seconds and then for 1-2 minutes at maximum speed.
Transfer the melon and Greek yogurt sorbet into cups and serve immediately.
Melon Sorbet and Greek Yogurt: The Light and Delicious Summer Dessert
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
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Can I use another type of melon?
Yes, even netted or yellow melons are fine. The important thing is that it is well-ripened and sweet, so the sorbet will be creamy and flavorful.
Is it necessary to freeze the melon before blending it?
Yes, the freezer step is essential to achieve the right consistency without an ice cream maker. If you blend fresh melon, you will get a liquid mixture that will then need to be frozen and mixed several times to avoid forming ice crystals.
Can I use plant-based yogurt for a dairy-free version?
Of course! A soy or coconut-based yogurt is perfect for a vegan or lactose-free version. The result will be slightly different in flavor, but still fresh and delicious.
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