"This super refreshing sorbet is perfect for a after dinner dessert on the patio. Use any type of melon, and any type of mint (or maybe try some other herbs. Honeydew Basil?), same goes for the citrus-lemon, grapefruit, orange, whatever you have! The vodka is there to help keep the sorbet from freezing solid, so any liquor would work in its place. Corn syrup also helps the sorbet from becoming rock solid. I would use less h20 if trying watermelon since there is already plenty in it.
Make sure your ice cream maker canister has been in the freezer for 24hrs before starting!"
Make a simple syrup by mixing the water, sugar and corn syrup in a pan and bringing to a boil. If you have time, do this in advance. If not, put it in a container in an ice bath to cool.
Mix cantaloupe puree and simple syrup in a blender or food processor. Add water, vodka and lime juice and zest. Blend to combine.
Put mixture in a container and chill in the fridge. Longer is better - overnight would be best, but if you are in a hurry just put it in the freezer for as long as you can wait (but don't let it freeze!)
Once chilled, add to ice cream maker. Process until you have a smoothie/daiquiri like consistency that is just barely pourable (mine took about 30 mins).
Pack into a container, cover with a piece of parchment or wax paper to keep the air off the top and freeze 4 hours or overnight. This is good straight out of the canister, but will be very soft and melt quickly.
Eat your super refreshing sorbet! I would dish it into a pretty container and add a sprig of mint (or whatever herb you choose). Yummy!