This sorbet is refreshing, with an almost creamy texture. The white balsamic vinegar is subtle, but it adds a depth of flavor that enhances the melon.

Julia Levy
Recipe by Cooking Light June 2017


Recipe Summary

15 mins
5 hrs 10 mins
Serves 6 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.

  • 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.

  • Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes.

  • 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.

Nutrition Facts

87 calories; fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 23g; fiber 1g; sodium 56mg; calcium 7mg; sugars 21g; added sugar 15g.