Cantaloupe Sorbet

3
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
8
Difficulty
Easy
Planning ahead and refrigerating the melon until well chilled before making the sorbet really cuts down on the prep time.

Ingredients

water

½ cup(s)

sugar

½ cup(s)

lime zest

1 tsp, 2 (3-inch-long) lemon zest, removed with a vegetable peeler

fennel seed

½ tsp, lightly crushed

table salt

tsp, or to taste

fresh lime juice

1 Tbsp

cantaloupe

3½ pound(s), chilled, peeled, halved, seeded, and chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

If you forget to do it, just allow an extra hour or so for the mixture to chill before it is turned into sorbet.

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