Cape Cod Cantaloupe Sorbet

Preparation info

  • Difficulty


  • Yield

    8 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

From the nineteenth century high-living clambake days on Cape Cod and Long Island.


  • 6 pounds ripe cantaloupe, seeded
  • 2 cups Simple Syrup
  • 4 teaspoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • ¼ cup Malmsey Madeira


Remove the flesh of the cantaloupe from the rind and cut it into 3-inch pieces. Place the cantaloupe in a food processor fitted with the metal blade and purée. Place the purée in a large bowl and add the other ingredients.

Freeze according to ice cream machine manufacturer’s instructions.