Cantaloupe Sorbet

Epicurious to the rescue again! We got a massive cantaloupe at this weeks farm share, and even after splitting it in half, there was way too much to eat.

This Cantaloupe Sorbet Recipe is so simple! But, give yourself time because it takes multiple freezing steps (about 7 hours total).

Ingredients:

• 2/3 cup sugar
• 1/2 cup water
• 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Directions:

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. 

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight. 

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.