Canteloupe-White Balsamic Sorbet

by Susan on June 30, 2017

cantaloupe-white balsamic sorbet

I couldn’t resist trying this Cooking Light recipe out when I saw its short ingredient list included white balsamic vinegar. Vinegar in sorbet?! Would it make the resulting treat too tangy or tart?

I didn’t let anyone else know about the vinegar, and no one batted an eyelash when they scarfed this down. There’s definitely a subtle tang here, but the natural sweetness of the melon combined with the added honey and sugar balance it out. Unlike other sorbets I’ve made, this one also had a very creamy texture.

While I used my Kitchen-Aid ice cream mixer attachment to whip this up, I think it could also be made without an ice cream maker. For best results, while the mixture is freezing, try to stir it at least once an hour to ensure it blends well. If you do try it without an ice cream maker, please let me know how it turns out!

If you’re vegan, you could always substitute raw agave nectar for the honey. As written, though, the recipe is both dairy and gluten-free.

Canteloupe-White Balsamic Sorbet
adapted from Cooking Light

1 lb. chopped peeled ripe cantaloupe (about 2 1/2 cups)
3 tbs. white balsamic vinegar
1/8 tsp. sea salt
3/4 cup water, divided
3 tbs. organic sugar
3 tbs. raw honey

Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.

Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.

Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes.

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.

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