Cantaloupe sorbet

Flesh of one cantaloupe
2 sprigs of mint
1 cup water
1/4 cup erythritol
1/8 cup (2 Tbsp) lemon juice
1/8 cup raw sugar
1/8 cup xylitol
Puree cantaloupe in food processor. Chill in fridge.
Heat water, sugar, xylitol, & erythritol in saucepan until dissolved. Bring to a boil, simmer for one minute, remove from heat.  Add sprigs of mint, and steep for five minutes. Remove mint. Chill in the fridge until cool.
Combine melon, syrup, and lemon juice.
Freeze mixture in sorbet maker for 30 minutes.

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