This ginger melon sorbet recipe uses cantaloupe right from the garden.
This is the perfect celebration of the cantaloupe — sweet and gingery, wholly refreshing and a great palate cleanser after a heavy meal. Sorbet from the store will never taste the same again!
Courtesy Angelic Organics Kitchen
1 medium cantaloupe (3 to 31/2 pounds), cut into 1-inch cubes (about 4 cups)
1/2 cup sugar
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
2 tablespoons freshly grated ginger
Fresh mint leaves (optional)
Combine melon, sugar and lemon juice in blender or food processor and purée just until smooth. Add ginger and pulse briefly to combine.
Transfer mixture to ice cream maker and freeze according to manufacturer’s directions. (If you don’t have an ice cream maker, pour the mixture into a tray or zip-top bag and freeze it on a flat surface in your freezer.) Remove frozen mixture from freezer and allow to thaw, then return it to blender or food processor and process again until smooth. Repeat process at least once more (two times usually does the trick) or until mixture is very smooth and blended with no separation.
Spoon into individual glasses or serving dishes and garnish with mint leaves.
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