Desserts

Cantaloupe & Mint Sorbet

Prep 5 mins
Total 24 hours

Easy
Serves 24

NOTE: If your freezer is set to a very cold temperature, the sorbet may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.

Compatible with

Cooking mode

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100g caster sugar
150ml water
20g bunch fresh mint
300g peeled and finely sliced cantaloupe

Utensils

Step 1

Heat sugar and water in a small saucepan over medium heat, stirring occasionally, for 3–4 minutes or until sugar has dissolved.
Step 2

Remove from heat, add mint and leave to infuse for 1 hour.
Step 3

Put melon into the empty tub, up to but not above the MAX FILL line.
Step 4

Remove and discard mint from the saucepan. Pour the cooled sugar syrup into tub with melon. Place storage lid on tub and freeze for 24 hours.
Step 5

Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6

Select SORBET.
Step 7

Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.