This gorgeously colored sorbet is a true crowd pleaser, especially when served in cantaloupe bowls. Halve each melon, remove the flesh, and freeze the rind until serving time. A garnish of fresh mint finishes it beautifully!
INGREDIENTS | YIELD: 1 QUART
1 large, ripe cantaloupe (2–2½ pounds)
⅔ cup sugar
¼ teaspoon salt
1 teaspoon freshly squeezed lemon juice
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INGREDIENTS | YIELD: 1 QUART
1 large, ripe cantaloupe (2–2½ pounds)
⅔ cup sugar
¼ teaspoon salt
1 teaspoon freshly squeezed lemon juice
