Joyce Goldstein

Cantaloupe Sorbet

Preparation info
  • Makes about

    1 quart

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Do not restrict yourself to cantaloupe for this sorbet. We also make it with Charantais or honeydew melons. The variety of melon is much less important than that it be very ripe and flavorful. Try serving this with a compote of blueberries.

Ingredients

  • 2 large cantaloupes or other melons (about 2 pounds)
  • ¾ cup plus 1

Method

Peel, seed, and puree the melon in a food processor. Strain. You should have about 4 cups puree.

Measure 1 cup melon puree into a small saucepan, stir in the sugar, and heat over medium heat until the