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Cantaloupe-White Balsamic Sorbet

Photo: Jennifer Causey
Active time 15 mins
Total time 5 hrs, 10 mins

Serves 6 (serving size: 1/2 cup)

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.


  • 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
  • 3 tablespoons white balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 3/4 cup water, divided
  • 3 tablespoons sugar
  • 3 tablespoons honey

Nutrition Information

  • calories 87
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 23 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 56 mg
  • calcium 7 mg
  • sugars 21 g
  • Est. Added Sugars 15 g

How to Make It

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

  2. 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.

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

  4. 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.