Cantaloupe-White Balsamic Sorbet Recipe

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Total Time

5 Hours 10 Mins

Yield

Serves 6 (serving size: 1/2 cup)

This sorbet is refreshing and smooth with an almost creamy texture. The white balsamic vinegar is subtle, but adds a depth of flavor that brightens and enhances the flavor of the melon. It’s best to seek out white balsamic vinegar, as there’s no good substitute here; regular balsamic would discolor the sorbet, and other vinegars lack the sweet, round flavor of white balsamic. Look for the most fragrant, ripest cantaloupe you can find; it should offer superior flavor.

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

Nutritional Information

Calories 87
Fat 0.1g
Satfat 0.0g
Monofat 0.0g
Polyfat 0.1g
Protein 1g
Carbohydrate 23g
Fiber 1g
Cholesterol 0.0mg
Iron 0.0mg
Sodium 56mg
Calcium 7mg
Sugars 21g
Est. added sugars 15g

How to Make It

Step 1

Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.

Step 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.

Step 3

Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes.

Step 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.