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.
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
- In your blender, combine all ingredients. Blend until completely smooth.
- 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)
- 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.