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Ingredients

1 cup water, or as desired ⅔ cup white sugar 2 tablespoons honey 1 ½ tablespoons lemon juice 1 cantaloupe - peeled, seeded, and diced 2 tablespoons chopped fresh mint, or to taste ¾ cup champagne 10 leaves mint, for garnish

Nutrition Info

198.9 calories carbohydrate: 44 g cholesterol: : - fat: 0.2 g fiber: 1 g protein: 1 g saturatedFat: 0.1 g servingSize: - sodium: 21.4 mg sugar: 42 g transFat: : - unsaturatedFat: : -

Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.
Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.
Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.
Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.
Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.

5 servings

Refreshing summer sorbet without the need for an ice cream machine!