Minted Cantaloupe Sorbet ?
Let’s start off by saying that you do not need an ice cream maker to make this minted cantaloupe sorbet. And it’s only 3 ingredients. And it can easily be made vegan (simply use agave nectar instead of honey).
Refreshingly sweet, aromatic, and totally refreshing. A real summer staple.
You will need to plan ahead and freeze the cantaloupe pulp (diced) overnight. Then all you need to do is blend the frozen cantaloupe along with the minted honey, and voila! Minted cantaloupe sorbet at your service.
If you like your sorbet a little firmer, go ahead and freeze it for an hour or two after blending. Additionally, if you’ve got an ice cream machine at hand, you do not need to freeze the cantaloupe. Go ahead and blend together the minted honey with the cantaloupe, chill, and churn.
Deliciously refreshing either way.
No-Churn Minted Cantaloupe Sorbet ?
This minted cantaloupe sorbet is efreshingly sweet, aromatic, and totally refreshing. Plus, it's no-churn and 3-ingredient! A simple summer staple!
- 1 kg cantaloupe pulp
- 60 g raw honey (or agave nectar)
- 8 g mint leaves finely chopped
- water as needed
Freeze the cantaloupe pulp overnight.
In a water bath, bring the honey with the mint to a boil and simmer over low heat for 20 minutes. Sieve the mint out, and allow to cool completely (very important).
In a blender or food processor, add the frozen cantaloupe pulp and minted honey. Process until smooth yet still icy, adding water only if necessary. If you like your sorbet firmer, freeze in the covered container for one to two hours.