Ahh, the local cataloupes are in and they are delicious! I was able to find a ‘personal sized’ cantaloupe, grown by James Jackson, at the local Farmers’ Market. It was just the right size for a batch of my cantaloupe sorbet.
I first made this sorbet at the St. Matthews’ Farmers’ Market during their initial season. It blew the minds of everyone who tasted it. Many people said, they didn’t even like cantaloupe, but this recipe takes the fruit way beyond it’s ordinary uses of breakfast item or fruit tray entry. Friday evening, I included it in a 7 course Tapas menu between a Salmon with Asian slaw and Mini Meatballs over creamy polenta, as an intermezzo.
The flavors meld subtly together, and the lovely melon color flecked with green mint and lime zest looked beautiful together. The only special equipment you’ll need is an ice cream freezer. Whether you use the new-fangled frozen cylinders or an old-fashioned ice filled bath type, the result will be the same – an icy summer treat that refreshes you to your toes.
The sorbet can be placed in cocktail glasses and drizzled with a bit of vodka for a fantastic, cooling deck-side drink.
1/2 large cantaloupe, or 1 ‘personal’ cantaloupe, peeled and diced
1 cup sugar
Juice and zest from 1 lime
2-3 Tbls minced fresh peppermint
1 Tbls vodka
Place the chunks of cantaloupe, the sugar, zest and juice of the lime in a food processor work bowl (or use an immersion blender or upright blender). Add a bit of water and process until smooth. Pour into a 4 cup measure and add the vodka and enough water to bring the mixture up to 4 cups. Add the mint, stir and pour into the cylinder of an ice cream freezer. Freeze according to manufacturer’s directions. Keep frozen until ready to serve.
I like the sorbet just slightly thawed, so it’s not too icy.