Salted Cantaloupe Honey Sorbet
A slightly salted honey simple syrup enhances the flavour of the delicate cantaloupe and brings a well-roundedness to this stunning summer sorbet. A family favourite.
about 1 whole
At least 12 hours before making ice cream, set the freeze bowl of a KitchenAid ice cream maker in the freezer.
Combine honey, salt and 1/2 cup of water in a small pot over medium heat. Warm until honey is melted and salt is dissolved. Cool.
Add cantaloupe, honey syrup and vodka to a blender and puree until completely smooth. Transfer to a quart jar and chill for at least 6 hours or until very cold.
Attach the freeze bowl to the KitchenAid stand mixer as directed in the care manual. Give the sorbet base a good shake as it will have separated during the chill time.
With the dasher turning in the freeze bowl, pour the entire jar of sorbet base into the bowl. Churn for 30 minutes.
Serve at once, or transfer the sorbet to a lidded plastic container and freeze for up to 4 days.
The vodka can be omitted, but it keeps the sorbet from freezing solid, and helps it to remain a nice consistency (not icy), yes, even when the power goes out for 12 hours and it thaws and refreezes.
Recipe From Simple Bites ( www.simplebites.net )