Tuscan Cantaloupe Sorbet is a simple, stunning recipe from Ice Cream Queen: Flavors from Black America’s Past, Present & Future by Lokelani Alabanza.
Lokelani Albanza introduces the recipe:
“In Monza, Italy, a sample of gelato di melone awakened my love for cantaloupe. The pastel coral-colored gelato was creamy and refreshing, and the distinctive, mouthwatering muskiness of the fruit came through clearly even when in frozen form. I eagerly handed over my lire to the gelateria to taste it again, day after day for two weeks straight.
Years later, when I finally made cantaloupe sorbet at the creamery I worked at in Tennessee, it became a coveted special release. To make just a few gallons, we peeled and pureed many, many cases of melons—but the labor was worth it.
If you want to try making cantaloupe sorbet at home, you need only three good melons. I recommend seeking out Tuscan cantaloupes, identifiable by their green stripes. They’re sweeter and more intensely flavored than standard varieties, and you’ll know they’re perfectly ripe when their musky aroma becomes almost overwhelming. Their pure melon essence needs no dairy to shine: It’s just as satisfying as enjoying the fresh fruit.”
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More about Ice Cream Queen
Back in the 1840s, a free Black woman ran a successful ice cream saloon in Nashville. Her name was Sarah Estell, and she became known as “the Ice Cream Queen.” Now taking up her crown is Lokelani Alabanza, a trained pastry chef. Her love of ice cream and appreciation for those who preceded her come together in this joyful cookbook.
ICE CREAM QUEEN: Flavors from Black America’s Past, Present, & Future (W. W. Norton & Company; June 16, 2026) features Alabanza’s original creations and revamped classics such as Malted Vanilla, Roasted Strawberry, and Mint Chip. Building on simple bases, standout flavors range from boozy and fruity to adventurous and decadent.
Lokelani Alabanza is a pastry chef with 20+ years’ experience. Over the course of her career, she has invented over 300 ice cream flavors. Based in Nashville, Tennessee, she is the founder of Saturated Ice Cream, a brand that combines plant-based ingredients. Find her at LokelaniAlabanza.com.
Notes: This sorbet requires and ice cream machine and makes about 1 1/2 quarts. Ice Cream Queen includes a chapter on dairy-free ice creams.
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Tuscan Cantaloupe Sorbet
Tuscan Cantaloupe Sorbet is a simple, stunning recipe from Ice Cream Queen: Flavors from Black America’s Past, Present & Future by Lokelani Alabanza.
Ingredients
- 3 very ripe Tuscan cantaloupes, peeled, seeded, and chopped (about 12 cups)
- 2 cups tapioca syrup or light corn syrup
- 1 tablespoon kosher salt
Instructions
- Put the cantaloupe in a blender and finely chop. Add 1⁄2 cup water and continue blending until smooth. Strain the mixture and measure out 6 cups juice (drink or freeze the rest). Pour the juice back into the blender, add another 1 1/2 cups water, the syrup, and the salt, and blend for 30 seconds.
- Pour the sorbet base into an ice cream machine and follow the manufacturer’s instructions to freeze until the mixture thickens, 20 to 30 minutes depending on your machine.
- Scoop the sorbet into a freezer-proof container. Cover with parchment paper or plastic wrap to prevent ice crystals from developing on the top of the sorbet and close with an airtight lid. Freeze for 4 to 6 hours or overnight before scooping.
Find lots more naturally plant-based desserts & sweets.
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