Menu & Search

Cantaloupe tonight

June 21, 2005

Let me just preface this post by saying that I love cantaloupe.

It’s definitely my favorite fruit. I’m not a big fruit-eater; I’ll eat the occasional banana drizzled with chocolate syrup, a grape or two, maybe a slice of apple smeared with peanut butter. It’s just that fruit is so…juicy. If I’m not thirsty, I don’t want it. Except for cantaloupe.

Every time I buy one, I bring it home, and cut it open with every intention of cubing it and putting it away in the fridge for midweek snacks. It never happens that way, though. I end up eating half of the melon as I’m cutting it up. The other half is usually gone within a day.

Last week I bought a cantaloupe, and miraculously forgot about it on the bottom shelf of the refrigerator. Yesterday I excitedly cut it open, only to find that the flesh was hard and crunchy. Yuck! It’s time for cantaloupes to be ripe and sweet, soft and juicy. I knew if I put it in the fridge it would just sit there until it got moldy, so I decided to make it into sorbet.

I don’t know where I found this recipe…it’s possible it came from the Cooking Light bulletin boards, but I’m not sure. I didn’t use my ice cream maker, either. I just popped it in the freezer and scraped it with a fork when it was hard. It’s so yummy and sweet, so easy and refreshing, and so, so cantaloupe-y.

Cantaloupe Sorbet

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 large cantaloupe, seeds removed, cut into cubes

Heat sugar and water in a saucepan over medium-high heat until boiling; simmer until sugar is completely dissolved. Cool mixture in refrigerator until completely chilled.

Puree cantaloupe chunks (in batches, if necessary) in a food processor until smooth. Transfer to a large bowl. Whisk in sugar syrup. Freeze in ice cream maker according to manufacturer’s directions. Alternatively, place mixture in a freezer-proof container and freeze until solid. Scrape mixture with a fork to form crystals.

Makes about 3 cups sorbet.

Related article
The Best Chocolate Cake Ever

The Best Chocolate Cake Ever

That’s what it was called on the website where I…

teeny tiny cheesecakes

A week or two ago, I decided to bake cheesecake.…

Shredded Pork Tacos

Oh, my… I think I’ve found our new favorite recipe.…

2 Discussion to this post
  1. becky says:

    Thanks for your kind words about my dry cake. Your blog is wonderful. I will definitely be back. Can’t wait to try the empandas!

  2. Amy says:

    Hi Crystal,
    I’m so glad you posted on my blog so that it led me to your blog. What gorgeous photos! I’ve been thinking about making sorbet for awhile and never tried it–this photo really makes me want to try!

Leave a Reply

Your email address will not be published. Required fields are marked *

Type and press enter to search