Cantaloupe Sorbet

Cantaloupe SorbetFresh mint, lime juice, and sugar create a refreshing Cantaloupe Sorbet.

Cantaloupe Sorbet
Makes about 2 quarts
  • 1 cup sugar
  • ½ cup light corn syrup
  • ½ cup fresh lime juice
  • 1 bunch fresh mint
  • 1 large cantaloupe, peeled, seeded, cubed
  • ¼ teaspoon kosher salt
  1. In a medium saucepan, bring sugar, corn syrup, and lime juice to a boil over medium-high heat, stirring frequently, until sugar is dissolved, about 2 minutes. Remove from heat, and add mint. Let cool for 30 minutes. Discard mint.
  2. To the pitcher of a blender, add cantaloupe and salt. Blend until smooth. Add syrup mixture, blending to combine.
  3. Pour mixture into the container of an ice cream freezer. Freeze according to manufacturer’s instructions. Transfer to an airtight container, and freeze until firm, about 3 hours. Freeze for up to 3 weeks.

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