Cantaloupe was on sale at our local grocery store, and I bought more than I could eat before it went bad. This sorbet was inspired by a desire to preserve the fruit without adding excessive calories. It’s pleasantly sweet without being cloying, perfect for cooling off on a summer afternoon!
- 1 large cantaloupe
- juice from 2 limes
- 2 tablespoons honey
- Freeze your ice cream maker according to the manufacturer’s directions.
- Remove the seeds and rind from the cantaloupe and cut it into chunks. Place cantaloupe, lime juice and honey in a food processor and purée until smooth.
- Pour into prepared ice cream maker and freeze according to manufacturer’s directions, about 20 to 25 minutes. Transfer to an airtight container, and freeze at least 1 hour to ripen.