Sorbets make a nice, light alternative to ice cream. They’re also very easy.
Since I started experimenting with them last year I’ve become quite hooked, especially with adding an unexpected flavor along with the fruit. I’d been thinking about a cantaloupe version and when I found beautifully ripe melons on sale, I finally gave it a go. A hint of rosemary adds just the right interesting touch. Mint or basil might be just as good.
- Cantaloupes, 2
- Simple Syrup, about 1/2 a cup, but adjust it according to the melon’s sweetness and your taste
- Fresh Rosemary, about a teaspoon
Cut the melon into chunks and throw it into the food processor, along with a little syrup and the rosemary. Process until it’s nearly smooth. You’ll probably have to do this in a couple of batches.
Let the mixture cool for a while in the fridge then process according to your ice cream maker’s instructions.
Let it continue to harden in the freezer.
Dish it up and enjoy!