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

Ingredients

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

Method

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