Cantaloupe Sorbet recipe
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Ingredients
- 1 cup water, or as desired ⅔ cup white sugar 2 tablespoons honey 1 ½ tablespoons lemon juice 1 cantaloupe - peeled, seeded, and diced 2 tablespoons chopped fresh mint, or to taste ¾ cup champagne 10 leaves mint, for garnish
Nutrition Info
- 198.9 caloriescarbohydrate: 44 gcholesterol: : -fat: 0.2 gfiber: 1 gprotein: 1 gsaturatedFat: 0.1 gservingSize: -sodium: 21.4 mgsugar: 42 gtransFat: : -unsaturatedFat: : -
Directions Cantaloupe Sorbet
Directions
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Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.
Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.
Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.
Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.
Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.