Cantaloupe & Sweet Mint Sorbet

I was lucky enough to grow up near a farmer’s market. Our best meals came from the market every Saturday during the summer. We could not wait for the brandywine tomatoes, sweet yellow ears of corn and especially the melons. Because we gorged on our farmer’s market finds we always ended up having cantaloupe to finish off each meal with a sprig of mint. It was fragrant and lush and a perfect way to end our day. With it being so hot here on the east coast I figured i would turn one of my favorite treats into a frozen dessert, but with less green in your teeth! We hit the farmer’s market last week and picked up the most fragrant melon, I can’t recommend this sorbet enough. Cheers! 

Ingredients:

3 cups cantaloupe
1/2 cup fresh sweet mint leaves (it must be sweet mint, not spearmint or peppermint)
2/3 cups sugar
1/2 cup water
2 tbsp silver rum

Directions:

1. In medium saucepan heat sugar, water and mint leaves until sugar dissolves. Remove from heat and let syrup sit for 30 minutes to an hour (this is dependent on how intense you want the mint flavor to be). Place in fridge to cool down mixture
2. Purée cantaloupe in food processor
3. Strain syrup from mint leaves and add mixture to the food processor
4. Freeze mixture in ice cream maker to manufacturer’s directions, add rum into maker at the end of freezing for easier scooping later!