Pineapple Sage and Cantaloupe Sorbet
Dissolve sugar in water with the herb leaves. Bring syrup to a simmer and cook for a few minutes. Remove from heat and cool. Remove seed from cantaloupe and cut into chunks. Remove leaves from syrup. Puree the melon with the syrup until smooth. Pour into a canister and stir in Asti Spumante. Freeze. Serve with leaves and blossoms as a garnish.
Ingredients
- ΒΌ cup sugar
- 1 cup boiling water
- 12 pineapple sage leaves
- 1 medium cantaloupe
- 1 cup chilled Asti Spumante
- Pineapple sage leaves to garnish
Overview
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Difficulty Level: 1
- Where To Cook: stove top
- Source: Sara