Cantaloupe Sorbet & Fruit Pops

Normally, I like to keep the sugar to a minimum.  But, I was in the mood for a sweet treat.  So, I added more sugar than I usually would (1/2 cup).  The higher sugar content also creates a lovely texture.  This could easily be made with as little as 2 Tablespoons of sugar.  The end result would freeze significantly harder, though.

Give it a stir while it freezes.  It will produce a fine-textured sorbet.

Cantaloupe Sorbet & Fruit Pops
makes 8 cups

1 Cantaloupe (peeled, seeded and cubed)
1/2 cup super fine sugar

In a powerful blender, liquify cantaloupe and sugar.

For Pops:

Pour into pop molds.  This makes over 16 pops.

Or, 8 pops and one small bowl of sorbet.

For Sorbet:

Place medium-sized bowl in the freezer and stir every 30-40 minutes.  When it’s almost ready, stir vigorously to break up ice crystals.  Then, pour it into a loaf pan or small bowl.  Pat it down and place in the freezer for another 30 minutes.  Then, scoop and serve.  A drizzle of honey and a sprig of mint make a lovely garnish.