YIELDS:
8 servings
PREP TIME:
8 hours 10 mins
COOK TIME:
0 hours 0 mins
TOTAL TIME:
8 hours 10 mins
ingredients
2 Cantaloupes, cut in half, seeded and the melon cut into chunks or balls. (About 4 cups) Keep the cantaloupe shells for presentation (optional)
1/2 Cup water
2 Tbsp. Lankato monk fruit sweetener or Swerve sugar substitute
¼ -1/2 Cup skim milk
DIRECTIONS
1. Put the cut melon on a plate or on a sheet pan and put in the freezer overnight.
2. Dissolve the sugar substitute in the water. Stir vigorously to incorporate.
3. Place the melon, ¼ cup milk and sugar water in a blender or food processor and blend until smooth. (You may have to scrub down the mixture several times to make sure it is all well blended.) Add a little more milk it you need it to be looser and creamier. Get it to the consistency you want by adding a tablespoon of the milk at a time.
4. Serve immediately for a soft serve consistency sorbet OR put in a loaf pan or plastic container and place in the freezer for a firmer texture. Let freeze a couple of hours.
5. Scoop into bowls or for a pretty presentation, place scoops of the sorbet in cantaloupe shells and garnish with fresh mint leaves.
To make this even easier, you can but the pre-cut cantaloupe chunks right in the produce department.
