Cantaloupe Sorbet

Skin and cut the melon into cubes. Combine all the ingredients in a pot on the top of the stove. Bring to a boil. Turn down the heat to a simmer until the melon is soft. Allow the mixture to cool before blending them in a blender. Strain the liquid before placing it into a bowl. Refrigerate overnight.

In an ice cream machine, churn the liquid as per the machine instructions. If you don’t have an ice cream machine, place the chilled mixture into the freezer. Every 30-45 minutes, whisk the mixture to prevent crystals from forming. Do this until the sorbet is light and fluffy.

Store in the freezer until ready to serve.

Makes about 1 quart.