0 from 9 votes
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.
Prep Time
10 mins
Total Time
10 mins
Servings: 8 people
Calories: 95 kcal
Course:
Dessert
Ingredients
- 1/2 cup liquid honey
- 3 pinches sea salt
- 4 cups cubed cantaloupe about 1 whole
- 1 Tablespoon vodka
Instructions
- 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
95kcal
(5%)
Carbohydrates
23g
(8%)
Sodium
159mg
(7%)
Potassium
224mg
(6%)
Sugar
23g
(46%)
Vitamin A
2705IU
(54%)
Vitamin C
29.5mg
(33%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 95
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 23g | 8% |
| Sodium | 159mg | 7% |
| Potassium | 224mg | 5% |
| Sugar | 23g | 46% |
| Vitamin A | 2705IU | 54% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.