What was the answer to the watermelon’s marriage proposal?

I’m sorry, I cantaloupe.

Ya get it?

These last few posts have been very melon themed. What can I say? I’m seasonally appropriate.

Today’s recipe is for cantaloupe sorbet. I was very dubious at first, it looked weird and it had strange ingredients and I didn’t have high hopes.

BOY was I wrong. This sorbet came out so tasty, despite it’s very strange color. It is light and refreshing. It’s got a bit of a zing from the creme de menthe. Mmmm. Cantaloupe and peppermint, who would have thought, eh?

I would suggest enjoying this on a nice sunny day. Grab a bowl, sit in the sun, and enjoy.

Cantaloupe Sorbet
Adapted from The Science of Good Food, by David Joachim and Andrew Schloss


4 c coarsely chopped, peeled cantaloupe
1 banana, sliced
1/4 c granulated sugar
1 tbsp creme de menthe liqueur
2 tsp grated lime zest
1 tbsp fresh lime juice
1/4 tsp ground cinnamon


  1. In your blender, combine all ingredients. Blend until completely smooth.
  2. Scrape into a shallow bowl or pan, cover, and freeze for 6 to 8 hours, or until ready to serve. (I know, looks weird. Tastes delicious)
  3. Once ready to eat,, break mixture into chunks and pulse in the blender until smooth and creamy. About 10 to 20 seconds. Or, if you’re impatient, drink like a smoothie, or eat frozen out of the bowl.


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