This sorbet is refreshing and smooth with an almost creamy texture. The white balsamic vinegar is subtle, but adds a depth of flavor that brightens and enhances the flavor of the melon. It’s best to seek out white balsamic vinegar, as there’s no good substitute here; regular balsamic would discolor the sorbet, and other vinegars lack the sweet, round flavor of white balsamic. Look for the most fragrant, ripest cantaloupe you can find; it should offer superior flavor.
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.