This cantaloupe sorbet is the perfect taste of summer-to-come, so it's the perfect pick-me-up when the weather is a bit gloomy. Cantaloupe is an excellent flavor for a sorbet rather than an ice cream because it has a more subtle flavor that might be lost under a creamy custard. Instead, this sorbet tastes perfectly of cantaloupe. It's refreshing, and also a reasonably healthy dessert. The ice cream maker whips enough air into the mixture to make the texture creamy and smooth; you won't miss the cream at all.
Now I'm off to start a day of Easter baking. You can check back for recipes and photos soon: my super-secret Daring Bakers challenge (post going up April 27), a strawberry cake with lemon thyme frosting, sunflower bread, and strawberry-lemon thyme cookies.
Cantaloupe Sorbet (from The Perfect Scoop by David Lebowitz)
Makes about 1 pint
1 ripe cantaloupe (about 2 pounds)
1/2 cup sugar
Pinch of salt
1 tsp lime juice, more to taste
2 T white wine (optional)
1. Split the melon in half and scoop out the seeds. Scoop the flesh from the rind and place it in a blender. Add the remaining ingredients except the wine, and blend until very smooth. Taste, and add more lime juice and the wine if desired.
2. Chill the mixture thoroughly, and then freeze according to your ice cream maker's instructions. Pop the sorbet in the freezer for a couple of hours to firm up before serving.