The yield of melons in summertime can be intense- it is always helpful to have a recipe which can preserve those fantastic fresh fruits so that you can enjoy them without worrying about them spoiling. This sorbet is crisp, fruity and refreshing with much fewer calories than ice cream, and it keeps so much longer than cantaloupe will in its fresh state!
- Simple Syrup
- 2/3 cup sugar
- 1/2 cup water
- 3 cups cantaloupe, cubed
Preparation time 30mins
In a small saucepan, dissolve sugar in water over medium heat. Bring to a boil and boil 1 minute. Pour simple syrup into a shallow pan to cool, at least 20 minutes.
Meanwhile, puree cubed cantaloupe in a blender. When syrup has cooled, blend syrup and pureed cantaloupe. Pour into a plastic container with a sealing lid, but do not cover. Freeze for 3 hours. Remove from freezer and beat partially frozen mixture until fluffy. Smooth with a spatula, cover, and freeze again. Good for serving after 3 additional hours.
Best up to 1 month.