Crazy Cantaloupe Sorbet
I picked up a huge cantaloupe at a local farm stand on Sunday. I cut it open on Monday and what I found when I tasted it was the most delicious melon I’ve ever tasted. I’m not a huge fan of cantaloupe, but it smelled so good when I saw it at the farm stand, that I just had to bring it home.
So, being that it was so big, I cut it up, ate a few slices, put some in an airtight bowl, then still had so much on my cutting board. Hmmmm, what to do with the rest of this delicious fruit. Well, it popped in my head, I hadn’t made homemade sorbet or ice cream in a long time, so I googled “Cantaloupe Sorbet.” Believe me, I thought to myself, this idea sounds really strange, well, sure enough there were hundreds of recipes. I chose the simplest one and the end result was amazing.
Here what I did: Cut a small slice off each end of the cantaloupe. Stand it up and peel it with a sharp knife. Cut it in half and scoop out and discard the seeds. Chop the fruit in chunks.
Place cut-up fruit in a blender and puree until smooth.Pour the puree in a bowl, cover and chill overnight. Then in a small saucepan heat up 1 cup of water and 1 cup of sugar over medium low heat. Bring to a low boil. Turn off heat and allow to come to room temperature. Once cooled, put the simple syrup in a covered dish and refrigerate overnight.
Depending on what kind of ice cream maker you have – you should put the center bowl in the freezer to freeze overnight.
The next day combine 1/2 of the simple syrup with the puree. Taste and add more syrup according to taste, making sure it’s a little sweeter than how you want the final product to taste. Once well combined add the mixture to your ice cream maker and churn according to the directions. Mine took 30 minutes. Once well churned remove sorbet and place in an air tight container and freeze for at least 2 hours. Enjoy!