Unusual recipes

Cantaloupe-White Balsamic Sorbet

Cantaloupe-White Balsamic Sorbet

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Total Time

5 Hours 10 Mins


Serves 6 (serving size: 1/2 cup)

This sorbet is refreshing and smooth with an almost creamy texture. The white balsamic vinegar is subtle, but adds a depth of flavor that brightens and enhances the flavor of the melon. It’s best to seek out white balsamic vinegar, as there’s no good substitute here; regular balsamic would discolor the sorbet, and other vinegars lack the sweet, round flavor of white balsamic. Look for the most fragrant, ripest cantaloupe you can find; it should offer superior flavor.


  • 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
  • 3 tablespoons white balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 3/4 cup water, divided
  • 3 tablespoons sugar
  • 3 tablespoons honey

Nutritional Information

  • Calories 87
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 1g
  • Carbohydrate 23g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 56mg
  • Calcium 7mg
  • Sugars 21g
  • Est. added sugars 15g

How to Make It

Step 1

Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.

Step 2

Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.

Step 3

Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes.

Step 4

Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 4 hours.

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