Melon Sorbet
Late October may seem an odd time to be sharing a recipe for melons, let alone a recipe that calls for the freezer, but we planted a late crop of Cantaloupe this year, so they’re still rolling in and what better time to try preserving some of their delicacy for a winter day when we’re dreaming of sunshine? If you don’t have an ice cream machine, fear not! Try this method.
Pictured here is the glamorous Charantais, a favorite melon of ours. You can make sorbet with any melon: Galia, Cantaloupe, Piel de Sapo….to name a few
Like a good tomato, a good melon needs nothing to be enjoyed. But don’t let that stop you from adding a little seasoning (salt, pepper flakes, lime juice?), playing around with them (prosciutto wrapped melon?!), or trying new recipes (like the one that follows…).
A sorbet is nothing short of a celebration of fruit. With just a few ingredients added, the fruit still shines and it becomes something quite magical. Capturing the essence of a perfectly ripe melon, this sorbet is equally delightful on a hot summer day as it is in the middle of winter when you’re dreaming of summer joys (you could even use it to make a melon sorbet margarita and pretend you’re sunning on a beach somewhere). That’s why the very-end-of-summer is my favorite time (but, really, I enjoy making this any time during melon season) to make melon sorbet – if I don’t eat it all while the weather is still warm, it becomes a wonderful surprise waiting in the freezer to brighten up a winter day.
I always turn to David Lebovitz’s The Perfect Scoop when I get the itch to make ice cream. His recipes are nothing short of amazing, and will spoil you for store-bought frozen delights. The process of turning a melon into a frozen dessert is a treat all on it’s own, not to mention the actual treat you get to eat once it’s all said and done.
I can’t think of much else to say other than: make it.
Melon Sorbet
From David Lebovitz’s The Perfect Scoop
Ingredients:
1 melon, cubed (about 2lbs - skin and seeds removed)
½ cup sugar*
pinch of salt
1 teaspoon freshly squeezed lime juice
2 tablespoons dry or sweet white wine or champagne (optional)**
Method:
In a blender, combine all ingredients and puree until smooth. Chill mixture thoroughly in fridge (at least 3 hours – overnight) and then freeze according to ice cream machine directions.
*this sounds like a lot of sugar at first glance, especially considering how sweet melons are, but it helps bring out the flavor of the melon once it’s all frozen. We tried using less and the final result was a little lackluster.
**while not necessary, the addition of alcohol gives the sorbet a beautiful texture and adds a very subtle ~something~ to the flavor
If you like this recipe and want to try something a little more “festive,” check out David Lebovitz’s Frozen Melon Margaritas Sorbet recipe from his blog. It’s quite enjoyable. Did I mention I very much enjoy his recipes?