Cantaloupe Sorbet

March 7, 2011

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!

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