Cantaloupe Sorbet
An easy-to-make cantaloupe sorbet offers a surprisingly creamy texture and an ice cream-like taste.
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Instructions
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Bring sugar and 1 cup of water to a boil in a saucepan, then simmer for 10 minutes until slightly thickened.
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Remove from heat and cool the syrup to room temperature.
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While the syrup cools, peel, seed, and cut the cantaloupe into cubes.
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Blend the cantaloupe cubes in a blender or food processor until completely smooth, adding some cooled syrup if necessary.
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Gradually mix cooled sugar syrup into the pureed melon until it reaches a slightly oversweet taste.
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Cover and chill the mixture in the refrigerator for at least 1 hour, or up to overnight.
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Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.