Friday, July 16, 2010
My family is not a cantaloupe lover, but my husband is. So, I bought one yesterday, then I asked myself how can we use the rest of this whole thing, and after browsing some recipes, I decided to make it into a sorbet. The result was incredible, my little guys asked for seconds, and I cannot lie, that cantaloupe sorbet was pretty darn good!
So, if you want to give this recipe a try, just get your ingredients and utensils ready... it's pretty easy!!
3/4 cup granulated sugar
3/4 cup water
1 fresh mint sprig (about 3 to 4 medium leaves)
1 cantaloupe, diced (about 2 1/2 lb.)
1/3 cup fresh squeezed orange juice
1/3 cup fresh squeezed lemon juice
1 Tbspn. corn syrup
Place sugar, mint leaves and water in a 1 1/2 quart saucepan. Bring to a boil over medium high heat, reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup - you will have about 1 1/4 cups of simple syrup. You can fill it up with water to get this amount if you ended up having less. Transfer to a bowl and let it cool completely.
Place the melon cubes in a food processor fitted with the metal blade. Pulse to chop, then process until completely pureed -it should yield about 6 cups. Stir in the orange and lemon juice, corn syrup and the simple syrup (without the mint sprig). Process until well combined. Transfer to a bowl and chill for 2 hours or longer.
Pour the mix into an ice cream maker, and let it mix until thickened, about 20 to 25 minutes. The sorbet will have a soft slushy texture, similar to a freshly scooped Italian ice. If you want a firmer consistency, just transfer it to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
Source: Adapted from Cuisinart Recipe Booklet