Cantaloup Sherbert
Posted on 26 August 2008 by joy
I know that the Fall season is fast approaching. While I will be relieved to say goodbye to the blazing Los Angeles temperatures, I’m just not ready to let go of gorgeous summer produce. I feel like I’ve already entered a state of mourning.
In my condition, the only thing to do was head out to my farmer’s market and buy some of the most gorgeous, ripe produce I could find. A beautiful melon was one of my prize finds. It was fragrant, a bright orange color and perfectly juicy. I thought I’d bust out my ice cream maker and make a frozen treat with such a gorgeous melon.
With the help of a blender, water, sugar and lemon juice I threw together a lovely sorbet base. Adding a splash of heavy cream lends and enticing richness to the melon and takes the base mixture from sorbet to sherbert. Serious yum! This dessert is light, sweet, full of melon flavor and perfect if you’re not quite ready to let go of summer.
Cantaloupe Sherbert
Gourmet, June 1993
1/2 cup water
1/2 cup sugar
2 tablespoons Pernod (I used a splash of rum)
two 3-inch strips of lemon zest
1 tablespoon fresh lemon juice
1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
1/4 cup heavy cream
In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions.
Related posts
Tags | frozen, fruit, ice cream, summer dessert
