As often as possible I try to buy fruit when in season. Cantaloupes are in season here in CR at the moment. Large melons can be found now for a little over one dollar each! Thankfully my daughter, Mrs. Sayuri, favors them.
Recently I went to cut a cantaloupe that had been ripening on our counter. I found that it was a bit over ripe — almost mush but not rotten. I had caught it just before it turned. Even though I couldn’t stomach eating it because of the mushy texture, I did not want it to go to waste. I tossed the cutup melon in the blender intending to make fresh melon juice out of it.
Then the idea came to me that I should make a frozen treat from it instead.
I found this recipe for Cantaloupe Sorbet on Recipe Zaar. Yum!
- 1 large ripe cantaloupe, peeled,seeds removed,and cut into chunks
- 1/3 cup sugar (I used about 1/4 cup)
- 3 tablespoons fresh lemon juice (only had lime juice on hand)
- Put the cantaloupe chunks into the container of an electric blender.
- Puree until mixture is smooth.
- Measure 4 cups of puree and discard the rest.
- Return the 4 cups of puree back to the blender; add in the sugar and lemon juice.
- Pulse quickly to blend.
- Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
- Freeze mixture in an ice cream maker according to the manufacturer’s directions.
After we scooped our melon sorbet into our bowls, Hubby felt it needed a bit more punch and suggested that the addition of orange juice would be nice. We proceeded to added fresh O.J. to the bowls of sorbet and it was perfect. I think I might make it with orange juice instead of lemon/lime next time.