Cantaloupe Lychee Sorbet
With just a food processor, a drizzle of local honey, and one jewel-like lychee nut, you can make the most elegant frozen dessert of the summer in fifteen minutes flat.
Calories per serving: 57kcal
Ingredients
- 1 (1) Cantaloupe, peeled and seeded
- 1 tablespoon (0.99 tablespoon) Honey, raw local
- 4 (4) Lychee Nuts, peeled
- 4 (4) sprigs Mint, leaves
Instructions
- Gather ingredients
- Peel the cantaloupe and remove all the seeds. Cut it up into pieces that will fit your food processor,
- Taste the melon. If it is not sweet, add the honey. Process the melon until it is almost a slush. Refrigerate the melon.
- If you have an ice cream maker, you can remove the paddle and put the cantaloupe mixture in so it can get very, very cold. Otherwise, put it in your freezer for about 20 minutes.
- To serve, spoon the sorbet into coupe glasses and top each one with a lychee nut and a sprig of mint. Serve immediately.
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