We made cantaloupe sorbet easier than ever with a no-churn method that won’t require special equipment.
Its important to source ripecantaloupefor this recipe.
The skin should also be firm with a little give, just like a pineapple.
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Ingredients
3cupschopped cantaloupe(from 1 [2-lb.]
Freeze, uncovered, until firm, at least 1 hour, 30 minutes or up to 8 hours.
Stir together sugar, honey, and 1/4 cup of the water in a saucepan over medium.
Cook, stirring constantly, until sugar has dissolved, 2 to 4 minutes.
Remove from heat; let cool about 10 minutes.
Pour mixture into a freezer-safe airtight container, and freeze until firm, 3 to 4 hours.
Sorbet may be stored in freezer up to 7 days.
