Cantaloupe Sorbet

You can make this refreshing summer cantaloupe and mint sorbet without an ice cream machine!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 199 Calories

Ingredients

• 2 tablespoons honey
• ⅔ cup white sugar
• 1 ½ tablespoons lemon juice
• ¾ cup champagne
• 1 cup water, or as desired
• 1 cantaloupe - peeled, seeded, and diced
• 2 tablespoons chopped fresh mint, or to taste (Optional)
• 10 leaves mint, for garnish (Optional)

Recipe Instructions

Step 1

Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.

Step 2

Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.

Step 3

Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.

Step 4

Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.

Step 5

Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.