CANTALOUPE WHITE BALSAMIC SORBET White Balsamic Vinegar
2 ½ cups ripe cantaloupe, peeled & chopped
3 tablespoons Traditional White Balsamic Vinegar
⅛ teaspoon kosher salt
¾ cup water, divided
3 tablespoons sugar
3 tablespoons honey
1. Process cantaloupe, White Balsamic Vinegar, salt and ½ cup water in a blender until smooth.
2. Combine sugar, honey, and remaining ¼ cup water in a saucepan over medium heat; cook, stirring constantly, or 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.