Cantaloupe Sorbet Recipe

A refreshing treat for any summer gathering
Cantaloupe Sorbet, frank stitt
Cantaloupe sorbet served in silver coupes found at New Orleans’ Lucullus Antiques round out the summer menu.  Photography by Becky Luigart-Stayner

Frank Stitt, the much-lauded chef who put Birmingham on the culinary map more than 30 years ago with Highlands Bar and Grill shares a refreshing summer dessert recipe.

Cantaloupe Sorbet Recipe (Serves 8)


22 ounces ripe cantaloupe or honeydew melon, diced

3 tablespoons fresh lemon juice

2 tablespoons Chartreuse liqueur

8 ounces sugar (1¼ cups)

Pinch of salt


1. Place all ingredients in a mixing bowl; toss to combine. Marinate for 1 hour at room temperature.

2. Puree melon mixture in a food processor; chill for 30 minutes. Taste and adjust seasoning as needed. Pour into an ice-cream maker, and process until done. Transfer to an airtight container, and freeze for 2 to 3 hours before serving.

Garnish with a slice of melon, a mint sprig, or lemon verbena, and serve with shortbread cookies.

More Recipes from the Stitt’s Summer Repast