Cantaloupe Sorbet
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.
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