Cantaloupe Sorbet

Summer is in full swing here in Podunk – the weather has been stunning all week long and our gardens are growing like crazy.  We will soon have tomatoes and a variety of peppers to supplement the produce from our CSA and the farmer’s market, and I will become a canning fool.  Would y’all like me to give you the recipe and canning instructions for homemade tomato sauce?  I made it last summer, but not nearly enough, so I’ll be making it in large quantities this year.

I’m really looking forward to our 3-day weekend (for my non-USA readers, Monday is the 4th of July – Independence Day).  Beloved will be home Friday night – yay! – after being on the road for nearly two weeks.  I’m getting all of the housework and chores done before then so we don’t have to worry about anything but relaxing and firing up the grill this weekend (although I do want to find a good fireworks display and take my camera along).  I’m not sure what we’ll cook and eat this weekend, but I can guarantee it will be tasty, so be prepared for recipes next week.  One thing I plan to make is some sort of dessert – perhaps a fruit tart again of some sort.  Perhaps with strawberries, blueberries and goat cheese – what do you think?

If you’re not sure what to make, you might try some Cantaloupe Sorbet.  I love sorbets; they are super simple to make and taste so fresh.  This one is marvelous!  A little alcohol always helps with the texture of a fruit sorbet, but when I made this I had no vodka on hand, which is what I usually use because of its neutral flavor.  I did, however, have some Hendrick’s gin with it’s subtle cucumber undertones and thought, why not?  I love melon and cucumber scented and flavored things and thought that it might be interesting.  It was better than interesting – it was delicious!  Of course, if you have no Hendrick’s (or simply don’t care for gin), vodka will be fine.

Note: The riper the cantaloupe, the sweeter the sorbet.  This is an excellent way to use an over-ripe melon; adjust the amount of the honey accordingly (if it’s really sweet, you may need no honey at all).  Of course, you can use a melon that is just ripe enough; again, adjust the honey to your taste.  Remember that freezing something lessens how sweet it tastes.

Cantaloupe Sorbet

Cantaloupe Sorbet

make about eight 1/2 cup servings

1 small very ripe cantaloupe
3 tablespoons raw honey
3 tablespoons Hendrick’s gin
1/2 small lime, juiced

Half the cantaloupe and scoop out the seeds, discarding them. Cut the melon away from the rind, taking care not to include any of the green part, and cut it into cubes.

Place the cantaloupe cubes and the remaining ingredients into a food processor or blender and process until it is a smooth puree.

Pour the puree into a medium bowl (you should have between 3 ½ and 4 cups of the puree); cover tightly with plastic wrap and place in the refrigerator until well-chilled, at least 4 hours or preferably overnight.

Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place in a covered container and freeze until firm, at least 4 hours.

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20 thoughts on “Cantaloupe Sorbet”

    1. Ali, I have a couple of ice cream recipes on the site from my SAD days (click on the tab at the top menu). I do believe the vanilla and coffee toffee recipes have a link to instructions on how to make ice cream without an ice cream maker.

  1. Are you serious? A Hendricks sorbet?

    Save some – when I get home I want to make a Hendricks martini and put a dollop of this on top. Won’t that be divine? Hey – don’t drink all the Hendricks testing out my theory before I get there to help!

    I miss you. Also miss your cooking. I am damn sick of restaurant food.

    1. LOL – there is PLENTY of sorbet left. And I won’t drink all the Hendricks; I’ll wait till you get home. But leave it to you to think of floating a scoop in a martini! I forsee a recipe next week. 😉

      I miss you, too. And cooking for you (among other things).

    1. I don’t know if they have Tuscan cantaloupe here – I don’t believe I’ve ever seen one, so I don’t know if I could identify it if I did. To teh Googlez!

  2. Mmmmm. I already turned your last recipe into a full fledged ice cream and added chocolate chips to it. This one I might turn into a watermelon sorbet, with chocolate chips (everything is better with chocolate chips).

    I assume eliminating the gin will have no ill effect on the product (except to make it a rated G product)?

    1. The alcohol helps keep it from freezing too terribly rock hard. Add a touch more honey and remember to take it out of the freezer 10 to 15 minutes before dishing it up if you leave the gin out.

      Watermelon sorbet with chocolate chips? I don’t know how I feel about that…

  3. Any substitution for the gin if one were to make this for someone who cannot have alcohol?

    1. Nanner (I love your handle, btw) – see what I told MamaBadger: the alcohol is really to improve the texture of the sorbet. In its absence, increase the honey a bit and remember to take it out of the freezer for a few minutes before serving to soften it up a tad.

    1. I thought about throwing some rosemary in it, and if I’d used vodka instead of the Hendrick’s, I probably would have. Basil sounds good, too – it’s my favorite herb!

  4. The sun is out today after an entire month of rain and wind and not exactly typical tropical weather. Cantaloupe sorbet would be amazing right now.

    1. We had that rainy weather in April and the first part of May, so I feel your “crappy weather blues.” Make the sorbet – it’s da bomb, as the kids say.

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