Cantaloupe White Balsamic Sorbet

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Ingredients

• 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

Preparation

Step 1

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.