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 calories
carbohydrate: 44 g
cholesterol: : -
fat: 0.2 g
fiber: 1 g
protein: 1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 21.4 mg
sugar: 42 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.

  3. Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.

  4. 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.

  5. 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.

Recipe Yield

5 servings

Recipe Note

Refreshing summer sorbet without the need for an ice cream machine!

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