Cantaloupe sorbet

Cantaloupe sorbet

Ingredients:

  • 1 ripe melon (such as Cantaloupe, Charentais, or Galia), about 800 g (1.75 lb) of flesh

  • 100 g (½ cup) granulated sugar

  • 100 ml (⅓ cup + 1 tbsp) water

  • 2 tbsp fresh lime juice

  • zest of the lime

  • Fresh mint leaves for garnish (optional)

Instructions:

  1. Make simple syrup:
    In a small saucepan, bring the sugar and water to a boil. Let it simmer for 1–2 minutes until the sugar is fully dissolved. Allow it to cool completely.

  2. Prepare the melon:
    Cut the melon in half, scoop out the seeds, and remove the flesh. Cut it into chunks.

  3. Blend:
    Combine the melon, cooled syrup, and lime juice in a blender or food processor. Blend until smooth.

  4. Chill:
    Place the mixture in the fridge for at least 1 hour until well chilled.

  5. Freeze:

    • With ice cream maker: Pour the mixture into the machine and churn according to instructions (usually 20–30 minutes). Transfer to a container and freeze until firm.

    • Without ice cream maker: Pour into a shallow dish and freeze. Stir vigorously with a fork every 30–45 minutes to break up ice crystals, for about 3–4 hours, until it has a smooth sorbet texture.

To serve:
Scoop into bowls or glasses and garnish with mint or a little lime zest if desired.

by Bernadette Evers