Cantaloupe Sorbet
A perfect cool treat on a hot day. Make another batch with honeydew for a colour assortment .
Ingredients
- 2/3C sugar
- 1/2C water
- 3C peeled, seeded cantaloupe, cut into 1 inch pieces
Directions
- Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to a boil.
- Transfer to 11x7x2 inch glass dish and chill until cold, about 2 hours.
- Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours.
- Transfer cantaloupe mixture to a large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir) at least 3 hours or over night.
- Sorbet can be prepared 3 days ahead. Cover and keep frozen.
