Summer recipes for sorbet, panna cotta and delicious desserts in a glass

Melon is a real treat in summer. Enjoy it raw, put it in a salad or use it to prepare fruity desserts, all varieties are perfect for hot days. If you are looking for a quick and easy dessert, you can try one of these melon dessert recipes. They are very refreshing and easy to prepare – what more could you ask for in a summer recipe?

If you love eating melons and watermelon in the summer, you will surely love these easy recipes. Escape the heat with one of our ideas! Compared to the popular watermelon, honeydew melon seeds are easier to remove, making the recipe a success very quickly.

Make your own simple melon sorbet

Easy honeydew melon sorbet recipe without sugar

Frozen melon sorbet is the perfect dessert to beat the summer heat. Easy and incredibly delicious, this easy recipe will become one of your summer favorites.

Ingredients for 4 servings:

  • 1 honeydew melon
  • 1 tablespoon lemon juice
  • 2 tablespoons of maple syrup or honey


  1. Cut the melon into pieces of approximately 2 cm and spread on a baking sheet.
  2. Place in the freezer for 4-6 hours until the pieces are frozen.
  3. Then place the frozen chunks in a high speed blender with the lemon juice and honey or maple syrup.
  4. Blend until smooth. (You may need to add a few tablespoons of water to start mixing.)
  5. Put the finished mass in the freezer for another 30 minutes until it sets.
  6. Take out and serve!

Cantaloupe melon dessert sorbet easy to make yourself

Since melons are not always sweet, enjoy the sorbet with homemade syrup. The recipe changes as follows:

  • Make the sugar syrup in a small pan by adding 200 grams of sugar and 250 milliliters of water and bring to a boil. Stir until the sugar is completely dissolved.
  • Remove the syrup from the heat and cool until completely cold.
  • Puree the cooled cantaloupe cubes with the syrup and lemon juice until smooth.
  • For an even smoother sorbet, pour the batter into an ice cream maker and freeze according to the manufacturer’s instructions.
  • Pour the finished sorbet into a suitable container and freeze in the freezer until firm.

Melon yogurt dessert in a glass with blackberries and walnuts

Make your own melon balls with an ice cream scoop

This healthy and fresh parfait is perfect for a summer breakfast, but it’s also great for an afternoon snack or light dessert. And served in a beautiful glass, it looks really nice.

Ingredients for 2 cups:

  • 250 g organic yogurt
  • 1 1/2 cups cantaloupe (peeled with a melon baller or cut into small pieces)
  • 1 cup fresh blackberries (if medium is too large)
  • 5-6 raw walnuts
  • 1 teaspoon of honey

Cantaloupe melon yogurt parfait with yogurt in a glass


  1. Mix a spoonful of honey with yogurt.
  2. Place the yogurt, melon balls and half fresh blackberries in two narrow glasses.
  3. Garnish each glass with some raw walnuts.
  4. Chill the melon dessert in a glass until ready to serve.

Melon panna cotta with limoncello

No wonder panna cotta is a popular dessert in Italy. It’s easy to cook for a few people or a large crowd, with endless variations in taste and presentation. In summer you can prepare this delicious variation with sweet cantaloupe melon and aromatic limoncello.

Ingredients for 4 servings:

  • 150 g cantaloupe, chopped
  • 2 sheets of gelatin
  • 70 grams of sugar
  • 150 ml whipped cream
  • ½ teaspoon vanilla extract

To decorate:

  • 1 slice of melon
  • Juice of 1/4 lemon
  • 1 teaspoon of sugar
  • 2 tablespoons limoncello

Cantaldi melon panna cotta dessert in a glass


  1. To garnish, mix lemon juice, sugar and limoncello in a bowl. Using a melon baller, scoop out the flesh of 1/4 of the melon and toss the melon balls into the limoncello mixture. Refrigerate for at least 1 hour or until ready to serve.
  2. Freeze in 4 serving glasses or ramekins. The panna cotta will set faster if the serving bowls are very cold.
  3. To make the panna cotta, soak the gelatine leaves in cold water for at least 15 minutes.
  4. Meanwhile, puree the diced melon and sugar until smooth and place in a saucepan. Bring the fruit puree almost to the boiling point and then remove from the heat.
  5. Remove the gelatin from the cold water and gently squeeze the leaves with your hand to remove excess moisture.
  6. Add the gelatin to the melon mixture, stir well, then add the vanilla and cream.
  7. After mixing well, allow the mixture to cool completely.
  8. Pour mixture into frosted bowls or ramekins and refrigerate (not freezer) for 2 to 3 hours.
  9. Serve the melon panna cotta with marinated melon balls and fresh mint for garnish.

Quick Melon Dessert with Coconut Milk

Melon balls in a glass with coconut milk

Is there anything better than a refreshing melon on a hot summer day? Yes, a combination of different types of melons! This recipe is perfect if you want to know how to take a fresh fruit dessert to the next level.

Ingredients for 4 cups:

  • 250 ml unsweetened coconut milk
  • 100 ml sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 5 to 6 cups of melon balls with about 3 kg of water and honeydew melon
  • 1 cup shredded sweet coconut, lightly toasted


  1. Combine coconut milk and sweetened condensed milk in a small saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until thick, 15 minutes.
  2. Allow to cool and add vanilla extract. The sauce can be made 2 days in advance and refrigerated.
  3. Divide the melon balls between bowls and serve with the sauce and coconut flakes.

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