Cantaloupe-Basil Sorbet

This fresh, fruity sorbet is packed with potassium, plus fiber and antioxidants.
Author:
Publish date:
Cantaloupe-Basil Sorbet

Cantaloupe-Basil Sorbet

We added basil for flavor and a bit of color; or substitute mint, fresh thyme leaves, or very finely minced fresh rosemary needles. Unrefined cane sugar makes the sorbet freeze better, but you can use honey or agave. For an even creamier texture, press the mixture through a fine mesh sieve before chilling and freezing.

  • 6Servings

Ingredients

  • 1 large cantaloupe, peeled, seeded and coarsely chopped (about 8 cups)
  • ¼ cup unrefined cane sugar, or more, to taste
  • Juice from 1 small lime
  • Pinch of sea salt
  • 3 Tbs. finely chopped basil leaves

Preparation

1. Combine cantaloupe, sugar, lime juice, and sea salt in blender, and purée until very smooth. Add basil, and pulse a few times to combine. Transfer mixture to covered container and freeze at least one hour, or overnight.

2. Freeze mixture in ice cream maker. Divide among individual dishes or cups, and serve immediately. 

Nutrition Information

  • Calories: 100
  • Carbohydrate Content: 26 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 60 mg
  • Sugar Content: 23 g
Publish date:
Tags:
terms:
Sorbet
meal_type:
Dessert
cooking_style:
Freeze
Matcha Cashew Krispies

Matcha Cashew Krispies

Known mainly as an energizing add-on to smoothies, this popular green tea powder also makes a great addition to these tasty sweet treats