- Fresh cantaloupe 4 cups, peeled, seeded, cubed
- Sugar 1 cup
- Water 1 cup
- Lemon Juice, freshly squeezed 2 Tbsp.
I traveled to the east end of Long Island yesterday with my husband. Though the original reason for this trip was to celebrate our anniversary, we both knew we’d make a few stops along the way. We stopped at a few farm stands, and in the back of my mind I was hoping there would be some fresh cantaloupe so I’d have a good excuse to make cantaloupe sorbet! And one of my favorite small farmstands had them. They we huge and perfectly ripe, filling the air with the scent of fresh melon. Admitidely, cantaloupe is not one my favorite melons, but for some reason when I make it into sorbet it takes on a whole other life. It’s so delicious!!! And easy!!!
Make sure that you’ve placed the freezer container for your ice cream maker in the freezer for at least 24 hours before beginning this recipe. Believe me, you don’t want to skimp on this step. I’ve learned the hard way that it needs that amount of time to freeze the sorbet properly.
Just a hint when preparing the cantaloupe…I find the easiest way to peel a cantaloupe is to cut off each end, stand it up on one of the ends so it’s sturdy and, using a sharp knife peel the skin off from top to bottom. Once all the skin in removed, cut the melon in half and scoop out the seeds and discard. Then, simply, cut it into cubes.
Start by making the simple syrup by pouring the water and sugar in a small saucepan. Heat over medium-low heat, stirring occasionally until the sugar is dissolved and the liquid is clear. Remove from heat and set-aside. One it’s cooled, chill it in the fridge for about an hour or even overnight.
Once the syrup has cooled, add the melon, syrup, and lemon juice to a food processor or blender and blend until smooth. Pour the mixture into the ice cream maker and follow the directions for your machine. Once finished, place in freezer (if you can wait that long).
Once set, scoop some into bowl and enjoy!