Cantaloupe Sorbet

Cantaloupe Sorbet

Today is a day for massive laundry; soothing itchy sunburns; trying to persuade my cat from nesting in my still-packed suitcase; and maybe even unpacking said suitcase. Yep, we are officially back from a week of vacation! We had a great time, mostly great weather, and the most wonderful, coziest, most adorable little beach cottage you can imagine. I did LOTS of cooking and baking, some of which I even managed to snag some pictures!

farmer's market cantaloupe

One of which being this cantaloupe sorbet. Matt and I ventured to a really awesome farmer’s market last Sunday, and they had samples of all the fruits and veggies to try. One bite of the cantaloupe and I was convinced. It was so juicy and flavorful, and it cut like butter. I just had to turn it into sorbet.

making cantaloupe sorbet

Delicious, easy, and fairly easy on the waistline; although I’ll hasten to add that it’s delicious mixed with vanilla ice cream…. And that might add a few calories… {shrug…}

cantaloupe sorbet

On its own or paired with ice cream, this is a wonderful little summer treat quite capable of giving exceedingly strong brain freezes, mostly because it’s so tasty that you’ll eat it a little too fast, and yeah, don’t ask me how I know all this. 🙂 Just enjoy it.

cantaloupe sorbet

Oh, and also enjoy a few pics from our lovely week!

{Note: the house itself was not lopsided, just the picture}

{our peaceful beach, where we spent many hours}

{my beloved other half enjoying the beach}

Source: The Perfect Scoop by David Lebovitz

1 (2 lb.) ripe cantaloupe
½ cup sugar
Pinch of salt
1 tsp freshly squeezed lime juice
2 tbs dry white wine

Peel the rind from the melon, removing any traces of green. This is easiest to do with a sharp chef’s knife. Split the melon in half and scrape out the seeds with a spoon.
Cut the melon into 1-inch chunks. Puree in a blender with the sugar, salt, lime juice and wine until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions.

5 responses to “Cantaloupe Sorbet

  1. Julie,
    I love the taste of ripe cantaloupe–I used to think I didn’t care for it, when I’d only ever had it as part of a store bought fruit tray. Then I had some from the CSA and wow. Convert!
    My daughter is learning to cook more this summer, and somehow it all involves the ice cream maker, so I’ll share this with her when we get cantaloupes.
    Your vacation beach looks lovely.

    • Texan New Yorker

      Thanks! Yeah out of season cantaloupe can leave something to be desired, right?
      That’s so cool that your daughter is learning to cook more, and now before she goes off to college! Somehow I can’t blame her for being ice cream focused. 🙂

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