I’ve been using my new Kitchenaid ice cream maker attachment a fair amount of use lately, first to make Strawberry-Rhubarb ice cream and then Lychee ice cream. As I’ve said before, I really love ice cream… maybe a little too much. But even I can’t eat ice cream for dessert every night! Now that I’m out of homemade ice cream, I wanted to churn something up again but, this time, I decided to go with something a little lighter.
Thankfully, cantaloupes are in season and at their peak! I love cantaloupe, so I decided to use a fresh, ripe cantaloupe to make sorbet. Sorbet is a diary-free frozen dessert made from sweetened water flavored with fruit, wine, and/or liqueur. I decided to make my version fairly sweet but alcohol-free. The ingredients are simple: sugar, water, and cantaloupe with a little bit of lemon and salt to enhance the flavor. Honey is also added to help prevent ice crystals in the frozen sorbet, although you can also use an equal amount of corn syrup. If you don’t have an ice cream maker, you can still make the sorbet, just freeze it in a large (preferably metal) bowl, stirring every 30 minutes until it becomes too hard to stir. Then freeze for a few hours until it is completely frozen.
Sadly, the boyfriend doesn’t like cantaloupe, so he doesn’t get to enjoy the sorbet. But I guess that just means that there’s more for me!
Click below for the recipe. Have a question? Feel free to ask in the comments. And thanks for reading!
Yield: About 1 quart
Begin by assembling your ingredients.
You are going to need:
- 5 cups peeled and diced cantaloupe (1 whole fruit)
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon zest (zest of 1 lemon)
- 4 tablespoons lemon juice (juice of 1 lemon)
- 2 tablespoons honey or corn syrup
- 1/4 teaspoon salt
You are also going to need:
- Small saucepan
- Blender or food processor
- Medium bowl
- Ice cream maker
First, make the simple syrup that will be used to sweeten the sorbet. Place the water and sugar in a small saucepan, and heat over medium heat until boiling. Whisk occasionally to dissolve the sugar. Remove from the heat, and let cool slightly.
Puree the cantaloupe in a blender or food processor. Add the lemon juice, lemon zest, and salt, and process until smooth. With the food processor running, drizzle in the honey or corn syrup. (The honey/corn syrup is added in a small amount, not to sweeten the sorbet, but to prevent ice crystals from forming in the fruit.)
Pour the cantaloupe puree in to a medium bowl. Add about half of the simple syrup to the cantaloupe mixture. Taste and add more syrup, depending on the natural sweetness of your cantaloupe. (You want the sorbet mixture to be slightly too sweet because churning will fold in air and decrease the sweet taste. I used all of the syrup, but feel to adjust to your taste.) Cover and chill for at least 2 hours.
After the sorbet mixture has chilled, freeze according to your ice cream maker’s instructions. When your ice cream maker is done churning, scrape the sorbet in to a freezer-safe plastic container. (The sorbet will only be partially frozen.) Freeze for a few hours to harden the sorbet.
Quick tip: do not freeze your sorbet in the bowl of your ice cream maker. Serving it directly from the ice cream maker bowl will likely scratch and damage the bowl. Always transfer the ice cream or sorbet to a freezer-safe container, and then wash the ice cream maker bowl in warm (not hot!) soapy water. Never place the bowl in the dishwasher!
To serve, remove the sorbet from the freezer, and let warm slightly at room temperature, for about 5 minutes.