I found this recipe for cantaloupe sorbet from Bon Appetit magazine’s May 1997 issue. It’s an oldie, but definitely a goodie. It’s also easy and literally requires 3 ingredients (2 of which almost everyone has in their kitchen: sugar and water). I was impressed with the intense cantaloupe flavor of the sorbet. I tasted a piece of the cantaloupe after I cut it open and it was good, but definitely not as sweet as I would’ve liked. The sugar adds an extra bit of sweetness and really brings out the refreshing taste of the cantaloupe. This is great to make on a steamy summer evening for dessert or even to serve as a palate cleanser at a dinner party. Enjoy!
- 2/3 cup sugar
- 1/2 cup water
- 3 cups 1″ pieces cantaloupe (about 1/2 cantaloupe)
- Combine sugar and water in medium saucepan and stir over medium heat until sugar dissolves. Bring to boil and transfer to 11 x 7 x 2-inch glass dish and chill until cold, about 2 hours.
- Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended.
- Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
- Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy.
- Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.
- Before serving, take out freezer and allow to sit at room temperature for 5 minutes.
- Garnish with fresh mint