Cantaloupe Sorbet

Music Pairing: Let’s Go Away for Awhile by The Beach Boys

makes one pint

I haven’t seen honeydew at my local farmstand, but if you do, I’d totally try swapping that in place of the cantaloupe, too. You can also use flavored simple syrups for a layer of flavors. Just infuse fresh herbs of your choice when making the syrup (rosemary, mint, and lemon thyme would be nice pairings with the cantaloupe). One last idea—what about making an adult “float” with this sorbet? Imagine a scoop bobbing in a bit of prosecco.

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1 small cantaloupe (750 grams), rind removed & cut up into chunks

1/3 cup (95 grams) simple syrup (get the recipe here)

Freshly squeezed juice of 1 lime

Place the freezer bowl of your ice cream maker in the freezer at least 24 hours before you plan to make the sorbet.

Add all of the ingredients to a blender. Pulse a few times to break up the cantaloupe, then blend until it becomes a smooth puree. Pour the mixture into the freezer bowl of your ice cream maker. Churn for 15 minutes, or until it is firm enough to scoop. You can serve the sorbet immediately, or store in a covered container in the freezer for up to one week.