Italian Cantaloupe Sorbet

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Really awesome summertime dessert! Light, semi-sweet, slightly tart, cold and refreshing! The spearmint really goes great with it too!
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Super simple...
core, clean and dice 1 really ripe and sweet cantaloupe
1/4 cup honey
juice of 1 lemon
1/2 tsp. sea salt

puree in a blender then transfer to ice cream machine

rinse blender pitcher with 1/4 cup water, pour into sorbet mix.

chill with ice cream machine 20-25 minutes. Transfer to 2.5qt. container and place in freezer minimum 2 hours prior to serving. garnish with fresh spearmint sprigs.
 
Sounds really good Keith, but unfortunately cantaloupe never lasts long enough in our house. I may have to hid one to try this. Once creamee season is over that is.

Chris
 
Gotta try this. Folks with a local HEB, their branded 'Sugar Rush' melon should be a good candidate.
 
Oh man that looks FANTASTIC! Not much of a melon guy but would hit that HARD. That said, I never have room for the ice cream bowl in the freezer tho LOL
 
Oh man that looks FANTASTIC! Not much of a melon guy but would hit that HARD. That said, I never have room for the ice cream bowl in the freezer tho LOL
Thanks zwiller! Ya know, I was never a fan of cantaloupe....until I had a very ripe. sweet one. Wow was that good! It's like the difference between a tasteless commercial grown tomato and a home grown tomato. Most of the cantaloupe I have tried were not ripe.....and it make a huge difference!
 
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I was never a fan of cantaloupe....until I had a very ripe. sweet one. Wow was that good! It's like the difference between a tasteless commercial grown tomato and a home grown tomato. Most of the cantaloupe I have tried were not ripe.....and it make a huge difference!
TOTALLY. We only buy from road stands here. The beauty of your idea is you can use some REALLY ripe stuff that would beyond typical eating. Kinda like bananas for banana bread.

Heads up from one cantalope snob to another: SALT!!! Light dust is all you need.
 
TOTALLY. We only buy from road stands here. The beauty of your idea is you can use some REALLY ripe stuff that would beyond typical eating. Kinda like bananas for banana bread.

Heads up from one cantalope snob to another: SALT!!! Light dust is all you need.
I grew up eating salt on mine and calling it muskmelon thanks to my grandma
 
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