Tuesday, August 28, 2012

Cantaloupe Sorbet

Wow, it is hot for the end of August! I started back to work last week and it seemed like it was cooling down, but it is a much different story this week. I started working at a new elementary school, and I am in a "relocatable" - otherwise known as a portable or trailer. Today I had to walk back and forth between the "relocatable" and the school building all day long. Now I am home and I am craving something cool and sweet, so I think I'm going to make this cantaloupe sorbet. Greg has been working on difficult house projects and other tasks all day, and he deserves some sorbet too!

I first made this sorbet about a month ago, and it was really good. Greg's parents came for a quick visit and they gave us a cantaloupe that was on the verge of being too ripe to eat, so I decided to make the sorbet. The sorbet was best on the day it was made. Although it was still good the next day, it became pretty rock solid and was difficult to scoop! I'm excited to make it again. Enjoy!

Don't you think Greg deserves
some cantaloupe sorbet? I sure think he does!
Recipe for Cantaloupe Sorbet
1 large & very ripe cantaloupe, peeled and seeded
1 1/2 Tbsp. of freshly squeezed lemon juice
3 Tbsp. of cooking sherry
3 Tbsp. of sugar syrup (see directions below)
3 Tbsp. of cream

Cut the melon into 2-inch pieces and pulse in the bowl of a food processor fitted with a metal blade until smooth. Add in the lemon juice, cooking sherry, sugar syrup, and cream. Process until the mixture is completely smooth. Pour mixture into a bowl and cover. Refrigerate for at least one hour.

Once chilled, carefully pour the mixture into the bowl of an automatic ice cream maker and make sorbet according to ice cream maker manufacturer directions.

To make the sugar syrup: Combine 1/2 cup of granulated sugar and 1/2 cup of water in a small saucepan. Put the saucepan over medium heat and stir mixture until the sugar is dissolved. Simmer the mixture for about 5 - 8 minutes, or until it is syrupy. Allow the syrup to cool completely before using in the sorbet mixture.

Extra sugar syrup can be stored in an airtight container for up to 3 weeks.

Recipe Adapted from: The Pleasures of Cooking 

1 comment:

  1. substitute for cooking sherry:
    Vanilla Extract
    For every two tablespoons of sherry called for in a recipe, substitute 1 to 2 teaspoons of vanilla extract. If alcohol is the objection, use alcohol-free extract. If your local grocery store doesn't carry the alcohol-free vanilla, try your local health food store.

    Read more: Substitutes to Use Instead of Cooking Sherry |


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