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Sunday, August 7, 2011

From The Little Catholic Kitchen: Easy, Breezy Cantaloupe Sorbet

August is the best time for this refreshing, easy dessert!

In The Little Catholic Kitchen, we use simple ingredients that are easy to find to make something special. To find more recipes, visit The Little Catholic Kitchen. Bless us, O Lord, and these, thy gifts, which we are about to receive from thy bounty through Christ, Our Lord. Amen!


This is super easy and incredibly delicious. It's summertime bright and fresh! I'm almost embarrassed to say how I came across this, but... One day I was cleaning out the fridge when I found a container of half a cantaloupe I had cut up. It was very ripe and past that happy "mouth feel" that would entice anyone. I was about to toss it in the compost bin when I reached in and took out a little piece to try. It was mushy... but sweeeet and yummy. Oh, I couldn't throw it out! I decided to plop in a few ingredients and make some sorbet, with a little help from a ice cream cookbook called The Perfect Scoop.

You won't need an ice cream maker for this, although I used mine. It will work with just a blender, too. The proportions are what I used and had on hand. Feel free to double the recipe if you are going to use a whole cantaloupe. The acid in the lime juice heightens the cantaloupe's taste, so don't be afraid to use it. Bottled lime juice works great.

1/2 jumbo cantaloupe, cut into large chunks
1/4 c. sugar
splash of lime juice to taste
dash of course kosher salt

Yields: 4 to 6 servings

Place ingredients in a blender and blend until very smooth, or use an immersion blender. Taste before moving on, and adjust ingredients as necessary. If the cantaloupe doesn't taste bright, add more lime juice. Avoid adding more sugar; it will only make the sorbet sweeter and cloying, so add more lime juice before you decide to add more sugar. I found 1/4 c. of sugar was plenty.

Chill for about 30 minutes. If you have an ice cream maker, you can use it; it will help force air into the sorbet to make it easier to scoop after it's been frozen. But if you don't have an ice cream maker, it's not a problem. Either way, just pour the readied cantaloupe mixture into a container and freeze. After it has been frozen, take it out of the freezer and set on the counter for about 5-10 minutes to allow it to soften. With a heavy spoon or ice cream scoop, scrape the sorbet into servings.

You can also pour the sorbet mixture into Popsicle molds and freeze.

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