Cantaloupe White Balsamic Sorbet
- 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
- 3 tablespoons white balsamic vinegar
- 1/8 teaspoon kosher salt
- 3/4 cup water, divided
- 3 tablespoons sugar
- 3 tablespoons honey
1 Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
2 Combine sugar, honey, and remaining 1/4 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.