Cantaloupe-White Balsamic Sorbet

• 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
• 3 tablespoons white balsamic vinegar
• 1/8 teaspoon kosher salt
• 3/4 cup water, divided
• 3 tablespoons sugar
• 3 tablespoons honey

1. Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
2. Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.
3. Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes.
4. Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 4 hours.

peeled ripe cantaloupe, white balsamic vinegar, kosher salt, water, sugar, honey

Taken from www.myrecipes.com/recipe/cantaloupe-white-balsamic-sorbet (may not work)