Wednesday, August 10, 2011

Cantaloupe Sorbet

Sorbets are incredibly easy to make and are just as tasty as ice cream without any of the fat. I feel like cantaloupe is a pretty overlooked fruit, but this sorbet is bursting with flavor (perhaps due to the copious amount of sugar). Dentist's orders be damned! You have to try this now.

Cantaloupe Sorbet
Servings: 10
Time: 8 hours (mostly for freezing)

1 cantaloupe, peeled and seeded
1 1/6 cups granulated sugar
1 cup water

  1. Mix the sugar with water over medium heat until it dissolves completely. Bring the mixture to a boil then set aside to cool
  2. Put the supersaturated water in the freezer for an hour until cold.
  3. Puree the cantaloupe in a blender until smooth.
  4. Add the cantaloupe to the syrup and stir well. Let it freeze until almost firm (about 3 hours). Stir occasionally.
  5. Fluff with an electric mixer then let it freeze until firm without stirring (at least 3 hours).
Cantaloupes: great for sorbets and throwing at things!

All I really have to say about this is that it tastes just like dreamsicle snowballs from back home, and that's all you could ever ask for in a dessert.  The basic recipe is fairly versatile and should work for any fruit mixture. Just adjust the amount of sugar depending on how sweet the fruit is.

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