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Cantaloupe and Tarragon Sorbet

Musky cantaloupe stands up to tarragon's assertive aniselike flavor in this palate-cleansing treat.

  • Servings: 8
  • Yield: Makes 4 cups

Source: Martha Stewart Living, July 2005


  • 1 small cantaloupe (1 1/2 pounds), halved, seeded, rind removed, flesh cut into 2-inch pieces
  • 1 tablespoon fresh lemon juice
  • 2 cups Herb Syrup with tarragon


  1. Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.

  2. Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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