2‑Ingredient Summer Sorbet

Cut the cantaloupe in half, remove the seeds, and scoop out the flesh into a bowl.

Slice the cantaloupe flesh into roughly 1‑inch cubes to make blending easier.

Place the cantaloupe cubes in a blender or food processor.

Add the ¼ cup of honey to the blender.

Blend on high speed until the mixture is completely smooth and no fibrous pieces remain; stop to scrape down the sides as needed.

Taste the puree and adjust sweetness with a little more honey if desired (optional).

Transfer the smooth puree to a shallow metal or glass baking dish, spreading it evenly to a thickness of about ½ inch.

Place the dish in the freezer and let it chill for 30 minutes.

After 30 minutes, remove the dish and stir the partially frozen mixture with a fork, breaking up any ice crystals that have formed.

Return the dish to the freezer and repeat the stirring process every 30 minutes for a total of 2–3 hours, until the sorbet is firm but still scoopable.

Once fully frozen, scoop the sorbet into serving bowls or glasses.

Serve immediately, or store in an airtight container in the freezer for up to 1 week. Let sit at room temperature for a few minutes before serving if it becomes too hard.