Description
Sweet strawberries and cantaloupe make an unexpectedly amazing sorbet. Its refreshing, light, and perfect for a summer treat.
Ingredients
Units
- 2/3 cups (158 ml) granulated sugar
- 1/2 cups (118 ml) water
- 1 tsp lemon zest
- 1/3 cups (79 ml) mint leaves
- 3 cups (710 ml) strawberries
- 2 cups (473 ml) diced cantaloupe
- 1 tbsp lemon juice
- 1 tbsp vodka
- pinch of kosher salt
Instructions
- Make the simple syrup: Combine all ingredients except mint leaves in a small pot. Cook over medium heat until the sugar has dissolved and the mixture is simmering, then remove from heat.
- Add the mint leaves and stir.
- Let the syrup sit for 10-15 minutes to steep.
- Strain out the mint leaves and lemon zest.
- In a blender, combine the strained syrup with the remaining sorbet ingredients.
- Process until thoroughly pureed.
- Pour the mixture into a bowl, cover, and refrigerate for at least a couple of hours, until very cold.
- Churn according to your ice cream maker’s instructions.
Notes
- For a smoother sorbet, strain the blended mixture through a fine-mesh sieve before freezing.
- To intensify the strawberry flavor, use a mix of fresh and frozen strawberries.
- If you don’t have vodka, you can omit it or substitute with an equal amount of water.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 1