Hands-on: 15 min. Total: 5 hr. 10 min.
This sorbet is refreshing, with an almost creamy texture. The white
balsamic vinegar is subtle, but it adds a depth of flavor that enhances
the melon.
1 pound chopped peeled ripe cantaloupe (about 2½ cups)
3 tablespoons white balsamic vinegar
⅛ teaspoon kosher salt
¾ cup water, divided
3 tablespoons sugar
3 tablespoons honey
1. Process cantaloupe, vinegar, salt, and ½ cup water in a blender
until smooth.
2. Combine sugar, honey, and remaining ¼ cup water in a saucepan
over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4
minutes. Remove from heat, and cool 10 minutes.
3. Stir together cantaloupe mixture and honey mixture in a medium
bowl until combined. Cover and chill until cold, about 30 minutes.
4. Pour mixture into freezer bowl of a 1-quart electric ice-cream
maker, and proceed according to manufacturer’s instructions.
(Instructions and times will vary.) Transfer to a freezer-safe container,
and freeze until easily scooped, at least 4 hours.Serves 6 (serving size:
½ cup)
CALORIES 87; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 1g; CARB 23g; FIBER 1g;
SUGARS 21g (est. added sugars 15g); CHOL 0mg; IRON 0mg; SODIUM 56mg; CALC 7mg
