Sorbetastic!

Check Out My Melons!

So my freezer is filling up fast. I’m making batches of ice cream quicker than I can eat them or even give away. I’ve decided that unless I know I’ll be sharing with a large group… I will be making half-batches. With that said… I’m glad the last batch I made prior to this decision was David’s Cantaloupe Sorbet on pg 111. I’m in love with this.

 

I was really excited to make this flavor. On the way home I stopped by one of my favorite markets (an amazing Mexican/Vietnamese/Thai hybrid place). I made my way past the mangosteens, durians and sweet lemons and headed to the pyramid of melons. I used David’s tips for picking out just the right cantaloupe and I headed home.

This insanely easy recipe yielded sorbet that offered the fruitiest taste I’ve ever tasted. Fruitier than fruit. Seriously.

The color is this amazing light creamy orange color, and it smells like summer. I highly recommend using a white wine. I had a Robert Mondavi Moscato open so I used that. It added a lovely backdrop of sweetness. I’ve been eating this like it’s going out of style.

I loved the cantaloupe so much I decided to go round two with the sorbets. Since I’d committed to making half-batches and I had two ripe Bartletts staring up at me from the fruit bowl… I decided that Pear Sorbet would be next. The process is pretty much the same as with the cantaloupe but you briefly cook the pears prior to pureeing and chilling.

The recipe doesn’t call for white wine (sparkling or otherwise) so I didn’t add any. Next time I make this (and there will be a next time) I’ll add champagne I think. I mean… I am a boozehound… but I think it really would have added a nice layer of flavor. Even without the booze though—the pear sorbet is light, luscious, refreshing and comforting all at the same time.

 

 

If you want to give David’s Cantaloupe Sorbet a try it can be found on pg 111 of The Perfect Scoop:

Cantaloupe Sorbet
One 2 lb ripe cantaloupe
½ cup sugar
Pinch of salt
1 tsp freshly squeezed lime juice
2 tbs dry or sweet white wine or Champagne (optional… but not really)

Peel the rind from the melon, removing any traces of green, Slice the melon in half and scrape out the seeds. Cut the melon into 1-inch pieces. Puree in a blender with the sugar, salt, and lime juice until smooth. Taste, and add additional lime juice if desired and the wine, if using. Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturers instructions.


Enjoy!

Erin

Comments

[Barbara]

AAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHH

[Cakespy]

Oh maaan! I would be happy to help you "eat this like it's going out of style"! I can practically taste it from the pictures. And the wine addition to the cantaloupe version--divine!

[EB]

Barbara-
Haha ha ha haa ha.

Jessie-
I polished off the pear...*before* dinner last night. The cantaloupe is goin' down tonight! At special occasions my mom used to put a scoop of sorbet in flutes and then fill them with champagne. The best grown up 'root-beer float' ever.

EB