Honeyed Cantaloupe Sorbet

1. Juice Harmony

Begin by whisking together the cantaloupe juice, honeyed simple syrup, lemon juice, and salt in a large mixing bowl until well-blended.

2. Sweetness Balance

Conduct the egg test by floating a clean, uncracked egg in the mixture to assess the sugar content. Adjust the cantaloupe juice or simple syrup as necessary to achieve the optimal sweetness.

3. Cool Infusion

Cover the bowl and place it in the refrigerator for about 2 hours, or until the mixture is thoroughly chilled and ready for the next step.

4. Frosty Churn

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions, usually until it reaches a soft, sorbet consistency.

5. Final Freeze

Transfer the sorbet into a freezer-safe container, smoothing the top with a spatula. Seal and freeze for a minimum of 1 hour to firm up. For the best flavor and texture, enjoy the sorbet on the day it is made.