Cantaloupe Sorbet

If I dare-say, this is the freshest tasting sorbet imaginable. I assume using other melons would work the same, like watermelon or honey dew melon. So play around with what you have on hand, or what your taste preference is.

1 medium cantaloupe, cut into chunks (4 cups)
1/3 cup agave syrup or simple syrup
6 Tbsp. Triple sec

Blend all ingredients together until smooth and creamy. Pour into a freezer-safe bowl and freeze for 3-4 hours, Or to speed up the freezing time, pour contents into an ice cream maker (might have to do this in batches depending on size of your ice cream maker).

Once frozen, shave off frozen sorbet with a spoon in layers into another bowl. Similar to finely shaved ice, then scoop and serve. Sorbet should keep for 3-4 days in freezer.