Cantaloupe Balsamic Sorbet

Cantaloupe Balsamic Sorbet

Ingredients

• 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
• 3 tablespoons Celia's white balsamic vinegar
• ⅛ teaspoon kosher salt
• ¾ cup water, divided
• 3 tablespoons sugar
• 3 tablespoons honey

Directions

1. Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
2. Step 2
4. 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.
5. Step 3
7. Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes.
8. Step 4
10. 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.