To me, this is the perfect sweet treat to beat the summer heat. The sorbet also has fresh orange juice, which compliments the cantaloupe perfectly. When making your own sorbet it is recommended that you add a small amount of wine or other alcohol to increase the smoothness and scoopability. Yum!
Yield: 4 to 6 servings
- 1 2-pound very ripe cantaloupe
- Juice of 1 medium valencia orange (or 1/4 cup of fresh orange juice)
- 1/3-1/2 cup granulated sugar
- 1 tablespoon Cointreau, triple sec, or other orange-flavored liqueur
- Extra orange slices for serving, or orange rind or cantaloupe rind ‘bowls’*
- Prepare the cantaloupe by removing the seeds and either slicing or scooping all the flesh from the rind.
- In a blender, combine all the cantaloupe flesh with the orange juice the sugar and the Cointreau. Here, decide whether you want to add more (1/2 cup) or less (1/3 cup) sugar based on your taste preferences and the sweetness of your melon and orange juice.
- Blend the fruits and juice until as smooth as possible, it should be a smooth liquid.
- Transfer the liquid to the bowl of an ice cream maker, and process according to manufacturer’s instructions. Freeze for an additional 2 hours before serving. Or, if you don’t have an ice cream maker, transfer the liquid to an air-tight container and freeze, stirring often to make the sorbet smooth.
For serving, scoop the orange cantaloupe sorbet into small bowls and garnish with extra orange slices. Or, serve the sorbet in orange rind bowls or a cantaloupe bowl.
adapted from: Cookin’ Canuck. Recipe by The Cilantropist.