Cantaloupe Sorbet

Line a rimmed baking sheet with parchment paper. Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing. Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen (4–6 hours).

Prior to preparing the sorbet, heat the water and honey together in a small saucepan in order to fully dissolve the honey into the water (otherwise, the honey will clump in the frozen cantaloupe). Once fully incorporated, remove from heat and allow to cool.

Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly. Add the lemon juice and ⅓ of the honey mixture at this time and then pulse again. You may need to add more until the mixture becomes more fluid, but not slushy. You’re looking for a soft sorbet texture at this point. Taste and add any additional honey mixture as needed at this time.

If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 minutes to an hour to allow it to re-solidify.

Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.