Cantaloupe Sherbet

Ingredients:

• 4 1/2 cups fresh cantaloupe 1 medium cantaloupe, cubed
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons raw honey
• 4 tablespoons water plus more as needed
• Blackberries for garnish

Instructions:

1. Line a baking sheet with parchment paper and set aside.
2. Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.
3. Place the tray into the freezer and freeze the cantaloupe overnight.
4. Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
5. Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.
6. Taste and add any additional honey as needed at this time if you prefer it to be sweeter.
7. If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to harden
8. Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.