- 4 cups cantaloupe purée
- 1 cup sugar
- Pinch of salt
- 3 tablespoons St. Germain liqueur
Combine all the ingredients until sugar is completely dissolved. Pour into a loaf pan and freeze until solid.
Scoop the frozen mixture into a food processor and pulse until the mixture is smooth. Return the sorbet to the loaf pan and allow to freeze again. The sorbet should be soft and scoopable, if not repeat the process one more time.