cantaloupe sorbet Recipe - Homemade American

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Combine cantaloupe, sugar, lime juice, and salt in a blender or food processor. Blend until completely smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until the sorbet reaches a firm consistency.
Alternatively, if you don’t have an ice cream maker, pour the mixture into a shallow dish or container. Freeze for 1-2 hours, or until the edges start to freeze.
Remove from the freezer and scrape the frozen edges towards the center with a fork. Whisk the mixture to break up the ice crystals.
Return to the freezer and repeat the scraping and whisking process every 30 minutes to an hour until the sorbet is fully frozen and has a smooth texture, about 2-3 hours total.
Serve immediately for the best texture, or transfer to an airtight container and freeze for later. Let it sit at room temperature for a few minutes before serving if frozen for a longer period.

For a smoother sorbet, strain the cantaloupe mixture through a fine-mesh sieve after blending to remove any seeds or pulp.
Adjust the sugar to your preference, depending on the sweetness of your cantaloupe.
You can add a splash of vodka or other liquor (about 1-2 tablespoons) to the sorbet mixture to help prevent it from freezing too hard.
Garnish with fresh mint leaves or a wedge of lime for serving.