Cantaloupe Sorbet
MAKES ABOUT 2 QUARTS
1 cup sugar½ cup light corn syrup½ cup fresh lime juice1 bunch fresh mint1 large cantaloupe, peeled, seeded, cubed¼ teaspoon kosher salt
1. In a medium saucepan, bring sugar, corn syrup, and lime juice to a boil over medium-high heat, stirring frequently, until sugar is dissolved, about 2 minutes. Remove from heat, and add mint. Let cool for 30 minutes. Discard mint.
2. To the pitcher of a blender, add cantaloupe and salt. Blend until smooth. Add syrup mixture, blending to combine.
3. Pour mixture into the container of an ice cream freezer. Freeze according to manufacturer’s instructions. Transfer to an airtight container, and freeze until firm, about 3 hours. Freeze for up to 3 weeks.
Icebox Mocha Tart
MAKES 10 TO 12 SERVINGS…