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.


  • ΒΌ cup sugar
  • 1 cup boiling water
  • 12 pineapple sage leaves
  • 1 medium cantaloupe
  • 1 cup chilled Asti Spumante
  • Pineapple sage leaves to garnish


  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Difficulty Level: 1
  • Where To Cook: stove top
  • Source: Sara

Saras Superb Herbs Plants Associated with Pineapple Sage and Cantaloupe Sorbet