Cantaloupe Sorbet

Products Used



    1. To make syrup, heat water and sugar until sugar dissolves. Place in refrigerator while you make puree.
    2. Cut cantaloupe in half, wrap and chill one half of melon for another use if too large for your needs.
    3. Scoop melon away from rind. Chop and deseed melon, then place in blender. Puree the melon until you have approximately 5 cups.
    4. Add chilled syrup, lemon juice, vanilla and rum, and salt. Add or subtract to taste. Bear in mind, this puree does not have a lot of flavor, so use your judgement.
    5. Add to ice cream machine and follow manufacturers instructions for freezing.  Freeze until ready to serve.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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    Oops.. there is no Spanish translation to this recipe