Our creamy Cantaloupe Sherbet delivers a refreshing summertime dessert and captures the absolute essence of melon.
3/4 cup water
1/2 cup sugar
1/4 cup light-colored corn syrup
1/8 teaspoon salt
4 cups chopped cantaloupe (about 3 pounds)
2 tablespoons vodka
1 tablespoon fresh lime juice
2 tablespoons heavy cream
How to Make It
Bring first 4 ingredients to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally.
Place cantaloupe, vodka, and juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well.
Pour cantaloupe mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.