Fresh cantaloupe or muskmelon makes an easy and refreshing sorbet. Variations are included for cantaloupe basil and cantaloupe strawberry sorbets as well. Feel free to experiment with other fruits.
Prep Time: 10 minutes
Ingredients:
- 1 small ripe cantaloupe or muskmelon
- 1/4 cup orange juice
- 3/4 cup superfine sugar
- 1/2 teaspoon salt
Preparation:
Remove the rind and seeds from the melon. Cut the flesh into 1/2-inch cubes. You should have about 2 heaping cups of fruit. Place the cut-up melon in a blender with the orange juice, sugar and salt. Blend until the melon is pureed and the sugar has dissolved, about 30 seconds. Cover and refrigerate until cold.Stir the chilled mixture, then freeze in one or two batches in your ice cream machine according to the manufacturer?s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 3 cups; 6 servings
Cantaloupe Basil Sorbet
Add 4 large fresh basil leaves to the blender along with the fruit. Proceed with the recipe as directed.
Cantaloupe Strawberry Sorbet
Add 1 cup sliced strawberries and 2 tablespoons honey to the blender along with the cantaloupe. If necessary, puree fruit in two or three batches. Proceed with the recipe as directed.
Per serving: 183 calories; 0.3 g fat (0 g saturated fat; 1 percent calories from fat); 46.7 g carbohydrates; 0 mg cholesterol; 212 mg sodium; 1.7 g protein; 2.4 g fiber.
Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein (Wm Morrow)
Reprinted with permission.
