Pureed and frozen cantaloupe has a remarkably creamy texture. Remarkably creamy. You'll need to add a bit of sugar - both to sweeten the fruit (frozen things taste less sweet than they would at room temperature) and to make the texture sorbet-like instead of ice cube-like - but the real point of this recipe is to bring out as much of the natural cantaloupe flavor as possible. No cantaloupe? No problem! Use any melon you like.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 1 large very ripe cantaloupe or crenshaw melon (about 4 pounds melon)
- 1 cup sugar
- In a small saucepan, bring sugar and 1 cup water to a boil. Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes. Let cool to room temperature.
- While sugar syrup cools, peel, seed, and cut melon into cubes.
- Whirl melon in a blender or food processor until completely and utterly pureed. You will need to do this in batches. Transfer each batch to a large bowl.
- Add about half the sugar syrup to the pureed melon. Taste. It should be a bit sweeter than you want the final sorbet to taste. Add more sugar syrup, about a tablespoon at a time, to taste.
- Cover and chill mixture at least an hour and up to overnight.
- Freeze mixture according to manufacturer's instructions or pour into a metal baking pan and freeze, stirring every 30 to 60 minutes, until frozen.
Makes about 4 cups Cantaloupe Sorbet.