This cherry canary melon vegan sherbet is sure to satisfy your sweet tooth! It’s the perfect frozen treat for a hot summer day.
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In search of a summer treat, ice cream certainly come to mind. So far, Chicago’s summer has been a mix of thunderstorms, and sunny, beautiful weather, sometimes over the course of a day. A darker tableau bursting with brightly colored fruit seemed a fitting photo. I set up these modern vanitas inspired photos on a cloudy day for this sherbet recipe, springing into action whenever the sun came out for a few minutes.
Sweet canary melon paired with dark red cherries makes for a beautiful contrast of color and flavor in this sherbet. It’s also jazzed up with lime juice and zest.
What is canary melon?
Canary melon is much like honeydew, but with a bright yellow exterior and very pale green color inside. It’s also a little tangier than honeydew, but has a mellow and sweet flavor. You can eat it just like any other melon, put it in a fruit salad, or make it into a dessert!
If you can’t find canary melon, honeydew is a fine substitution.
What about sherbet?
Lighter than ice cream, but more substantial than sorbet, sherbet best describes this coconut and fruit-based dessert. In fact, I may have just Googled “sorbet vs sherbet” to confirm. While sorbet contains no milk, sherbet has a small amount of milk, though not as much as ice cream. The dairy free base in the form of coconut milk puts this recipe in the sherbet category.
Lime simple syrup
As the name suggests, simple syrup is incredibly simple to make. This recipe calls for lime simple syrup, which involves adding lime juice to the syrup and steeping it in lime zest.
If you have leftover simple syrup, you can use it in a cocktail like a margarita or mojito. It will keep for 1-2 weeks in the refrigerator.
This vegan sherbet also calls for cherries! I’d recommend using regular Bing cherries. Variations like tart cherries would overpower the flavor of the melon and compete with the tartness of the time. Since the melon is a delicate flavor, the recipe only calls for a small amount of cherries so that both flavors have a presence.
Sherbet relies on a small amount of a cream or milk to separate it from sorbet. I’d recommend using full fat coconut milk so that you’re not adding too much liquid to the recipe.
Coconut works well for this vegan version, but you could also use vegan heavy cream or coffee cream. Avoid using vanilla non-dairy milk or creamer. The flavor will be too strong.
Lime simple syrup:
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 3 cups chopped canary melon, honeydew is a fine substitution
- 1 cup cherries, pitted
- 1/2 cup lime simple syrup
- 1/2 cup coconut milk
For the lime simple syrup:
- Combine sugar and water in a small saucepan.
- Stirring constantly, cook over medium heat until sugar dissolves, about 4 minutes.
- Remove from heat and stir in the lime juice and zest.
- Let cool and transfer to a jar or airtight container. Chill for a half hour.
- Strain out the lime zest before using, especially if you plan to make drinks with the remainder.
For the sherbet:
- Combine all the ingredients in a blender or food processor and blend until smooth.
- Taste, then adjust the flavors, if necessary.
- Freeze in an ice cream maker according to manufacturer’s instructions.
- Transfer to an airtight container and serve right away, or move to the freezer to firm up, if necessary.
- You can replace the canary melon with honeydew.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 269Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 42mgCarbohydrates: 63gFiber: 3gSugar: 58gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.