Fresh mint, lime juice, and sugar create a refreshing Cantaloupe Sorbet.
Cantaloupe Sorbet
Makes about 2 quarts
Ingredients
- 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
Instructions
- 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.
- To the pitcher of a blender, add cantaloupe and salt. Blend until smooth. Add syrup mixture, blending to combine.
- 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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