I can't think of a more refreshing summer treat than homemade sorbet. This is my third time making it this summer. I'm sure you remember the watermelon sorbet from a while back. This time the fruit of choice was cantaloupe. It's lovely and delicious. Wouldn't it be fabulous to make both kinds and mingle little scoops of pink and peach in the same bowl?
THE RECIPE:
2 ripe cantaloupes
1 Tbsp. lemon juice
1 Tbsp. lime juice
1/2 c. sugar
Puree cantaloupe flesh in blender or food processor. Add juices and sugar, then blend well. For best results, pour into an ice cream maker. Or pour in 9x13 metal pan, cover with plastic wrap or foil, then freeze until firm. Let it sit out until the block softens enough to cut up and puree again. You don't want it to melt. My blender is too weak to puree frozen things, and I don't have a large food processor, so I used my hand mixer. Put sorbet in a freezer-safe container, then refreeze. Let it sit out just until it's scoopable. Makes a half-gallon.
