Refreshing Cantaloupe Sorbet

Lately I’ve been frantic with finding things that are a comfort to me while I roast in my 85 degree house, although I imagine it could be worse I’m definitely struggling with trying to stay cool. I’ve avoided the oven like the plague and I’ve been making LOTS of frozen treats. This delicate icy treat is a cantaloupe sorbet its somewhat reminiscent of an Icee but without the toxic coloring and miscellaneous additives.

Cantaloupe Sorbet:
  • 1 medium to large cantaloupe (very ripe so you don’t have to add too much sweetener)
  • 1/3 Cup Honey, To Taste
  • Zest and juice from 1 lime
  • 1 teaspoon vanilla
  • 2 teaspoons vodka
  • 2 tablespoons-1/4 cup water

In a blender or food processor combine half of the melon, honey, lime juice and zest, vanilla and vodka. Blend until smooth, add water just to encourage blending. You don’t want to dilute the already mild flavor of the melon though so its crucial to only use what you need. Once you’ve blended this mixture smooth add remaining cantaloupe, a little at a time until you’ve reached about 5 or 6 cups. If your  mixture is cold process immediately in ice cream machine according to your manufacturers instructions, about 20-40 minutes. Serve as slush or freeze until hardened (about 2 hours)