Thursday, June 24, 2010

homemade sorbet

We restarted our CSA subscription with Full Circle Farm and picked up our first box last week. Inside there was, among other things, a fresh cantaloupe and a recipe for "Homemade Cantaloupe Sorbet." How could I resist that?

My cantaloupe sorbet is still firming up in the freezer, so I can't tell you yet how yummy it is. But in case you'd like to find out on your own, here's the recipe, paraphrased a bit:

Handmade Cantaloupe Sorbet from Full Circle Farms

2/3 cup sugar
1/2 cup water
3 cup 1-inch pieces peeled, seeded cantaloupe (I just used the whole melon, however much that was)

Heat sugar and water in saucepan over medium heat until sugar dissolves and water boils. Pour into medium bowl and allow to cool. Puree cantaloupe in food processor until smooth (mine was a little chunky, but mostly smooth). Mix pureed cantaloupe with sugar water mixture and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight. Using a heavy whisk, beat air into mixture until fluffy. Return to freezer until firm without stirring, at least 3 hours or overnight. Keeps for about three days. Serve with mint.

I'm still working on the "freeze until firm" part (pre-whisking).

You could use the same recipe with any fruit. I think peach would be good, too.

Since I had the food processor out, and we were running low, I decided to make some more peanut butter using a recipe from The Tangled Nest.


Perfect start to my summer vacation.

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