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.
Time: 8 hours (mostly for freezing)
1 cantaloupe, peeled and seeded
1 1/6 cups granulated sugar
1 cup water
- Mix the sugar with water over medium heat until it dissolves completely. Bring the mixture to a boil then set aside to cool
- Put the supersaturated water in the freezer for an hour until cold.
- Puree the cantaloupe in a blender until smooth.
- Add the cantaloupe to the syrup and stir well. Let it freeze until almost firm (about 3 hours). Stir occasionally.
- 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.