A strawberry and cantaloupe sorbet with mint-infused simple syrup, lemon juice, and a tablespoon of vodka. Blended, chilled, and churned until smooth. Scoopable from the freezer.
Cantaloupe in a sorbet? With strawberries, mint-infused simple syrup, and a tablespoon of vodka? It sounds like a smoothie that went too far, but it works. The cantaloupe softens the strawberry and the mint syrup connects them both.
The syrup simmers sugar, water, and lemon zest, then steeps with fresh mint leaves for fifteen minutes. Strain, blend with strawberries, diced cantaloupe, lemon juice, vodka, and a pinch of kosher salt. Chill for a few hours, then churn. A tablespoon of vodka is the difference between scoopable sorbet and a frozen brick.
Tips for Making Strawberry Cantaloupe Sorbet
Steep the mint for the full fifteen minutes
The mint needs time to infuse the simple syrup. Less than ten minutes and you barely taste it. Fifteen minutes is the sweet spot.
Strain the mint leaves and lemon zest before blending. Bits of mint leaf in a sorbet feel wrong.
Chill the mixture before churning
The blended sorbet base needs to be very cold before it goes into the ice cream maker. At least two hours in the fridge.
Warm or room-temperature liquid will not churn properly. The machine needs a cold base to freeze evenly.
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Strawberry Cantaloupe Sorbet
Total Time: 25 minutes
Yield: Serves 6
Diet: Vegetarian, Omnivore
Description
Sweet strawberries and cantaloupe make an unexpectedly amazing sorbet. Its refreshing, light, and perfect for a summer treat.
Instructions
- Make the simple syrup: Combine all ingredients except mint leaves in a small pot. Cook over medium heat until the sugar has dissolved and the mixture is simmering, then remove from heat.
- Add the mint leaves and stir.
- Let the syrup sit for 10-15 minutes to steep.
- Strain out the mint leaves and lemon zest.
- In a blender, combine the strained syrup with the remaining sorbet ingredients.
- Process until thoroughly pureed.
- Pour the mixture into a bowl, cover, and refrigerate for at least a couple of hours, until very cold.
- Churn according to your ice cream maker’s instructions.
Notes
- For a smoother sorbet, strain the blended mixture through a fine-mesh sieve before freezing.
- To intensify the strawberry flavor, use a mix of fresh and frozen strawberries.
- If you don’t have vodka, you can omit it or substitute with an equal amount of water.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Why vodka in a sorbet?
One tablespoon of vodka lowers the freezing point just enough to keep the sorbet scoopable. It does not add alcohol flavour at this amount. Without it, the sorbet freezes solid and requires ten minutes on the counter before you can scoop.
Can I skip the cantaloupe?
You can, but the sorbet will be more intensely strawberry and less nuanced. The two cups of cantaloupe mellow the strawberry and add a different sweetness. If you skip it, add two more cups of strawberries.
Does this work without an ice cream maker?
Freeze the mixture in a shallow container and stir with a fork every hour for about four hours. The texture will be closer to a granita than a smooth sorbet, but the flavour is the same.