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Cantaloupe-Honey Sorbet


1 cantaloupe, cut into chucks

½ cup honey

½ cup Meyer Lemon or Tangy Tangerine White Balsamic


  1. Place all ingredients into the blender and blend until completely smooth.

  2. Pour mixture into a large bowl and refrigerate overnight. Once mixture has chilled, pour into ice cream maker and churn until beginning to freeze.

  3. Pour into a container and freeze for at least four hours and up to overnight. Serve!


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