This is a most refreshing, intensely fruity dessert that’s light enough to serve at the end of even a heavy meal. In Japan, since melons of all kinds are very costly, this dish might be thought of as a bit extravagant. Here in the United States, where cantaloupes are available year-round at fairly reasonable prices, we can “indulge” ourselves regularly!
Cut the melon into
If you wish to make your ice a bit richer and silkier, include the optional light cream. Add it to the pureed mixture now if you’ll be using an automatic ice-cream maker. If you’ll be making the sherbet with a food processor only, wait.
Place the melon, or melon and cream mixture, in the bowl of an automatic ice-cream maker and proceed according to the manufacturer’s instructions for any fruit puree. Or pour the fruit puree into two or three metal ice-cube trays (with the dividers removed), press clear plastic wrap across the surface, and freeze until nearly solid. Return the melon slush to the bowl of your food processor and pulse-process until smooth. Now is the appropriate time to add some cream, if you wish. Pulse-process to ensure thorough mixing. Refreeze the melon ice, covered with clear plastic wrap, for at least 2 hours, or until very firm.
If the sherbet seems too stiff to scoop easily, place it in the refrigerator for 10-15 minutes. At the same time, chill your serving bowls or goblets.
© 1985 Elizabeth Andoh. All rights reserved.