1 tsp, 2 (3-inch-long) lemon zest, removed with a vegetable peeler
½ tsp, lightly crushed
⅛ tsp, or to taste
fresh lime juice
3½ pound(s), chilled, peeled, halved, seeded, and chopped
- To make the sugar syrup, combine the water, sugar, lime zest, fennel seeds, and salt in a small saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 5 minutes; stir in the lime juice. Pour the syrup through a sieve set over a small bowl. Cover and refrigerate until thoroughly chilled, about 30 minutes.
- Meanwhile, puree the cantaloupe in a blender or food processor. Transfer to a medium bowl and whisk in the sugar syrup. Pour the cantaloupe mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much as the liquid as possible; discard the solids.
- Transfer the cantaloupe mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This sorbet is best served the day it’s made. Yields 1/2 cup per serving.