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.
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.