Cantaloupe and Cava Sorbet

1. 1

   Whisk together sugar, honey, and 1/4 cup water in small saucepan; bring to a boil over medium heat.

2. 2

   Cook 1 minute, or until sugar dissolves.

3. 3

   Cool.

4. 4

   Puree cantaloupe with sugar syrup, cava, and lemon juice in blender until smooth.

5. 5

   Pour puree into ice cream maker, and freeze according to manufacturers instructions.

6. 6

   Pack sorbet into freezer container, and press plastic wrap or wax paper directly onto surface of sorbet.

7. 7

   Cover, and freeze 2 hours,or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.