There is something about summertime and it’s fresh vibrant fruit that just makes me school-girl giddy!! Sitting in the sun, enjoying your favorite fruit, juice running down your face and your arms, that’s when you know it’s really summer!

We’ve been fortunate that for a few weeks now we’ve been getting some of the freshest, sweetest fruit in our weekly CSA box. Peaches, nectarines, watermelons, cantaloupes and so much more. I decided this year that rather than just cutting up the fruit and stuffing it into our faces, that I would get creative with some of it. Treat it like I do all of the many veggies we get.

I was dreaming up frozen summery desserts when I realized that I hadn’t pulled my ice cream maker out once since we moved to California last year. That feels like a MAJOR sin, considering I basically live in perpetual summer, here in Southern California. In discovering my terrible neglect of my ice cream maker, I also realized that I had never made a sorbet! Sacrilege isn’t it?

What better time than the present to rectify all of these situations and what better way than with this beautifully bright minty cantaloupe sorbet? This frozen delight will make your taste buds bust out into and dance, likely something in the way of a top 40 poppy summer hit, like I dunno Katy Perry or Kesha or something stupidly epic that makes you wish you were on your way to the beach. No? Just me?

Anyway, the sorbet is refreshing and light and totally full of beautiful summertime flavor. Oh and the best part about this sorbet is, there are no worries if you don’t have an ice cream maker, there are two very simple options at the end of the recipe for making it without.

OK, so now I have to know, what music gets you all pumped up for summer?

[print_this]Cantaloupe Mint Sorbet
serves 4 to 6

• 1 1/2 pounds fresh cantaloupe, cut into small cubes (weight after seeds have been removed and rind cut off)
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons vodka (optional – this keeps the sorbet from freezing completely and being super icy)
• 1/4 cup honey or maple syrup*
• 1/4 cup fresh mint, roughly chopped
• pinch of sea salt
• fresh mint for garnish

Place the cantaloupe in the bowl of your food processor and process until smooth. Add the lime juice, vodka, honey (or maple syrup), fresh mint and a pinch of sea salt and process for another 30 seconds or so. Place the mixture into the refrigerator until the mixture is totally chilled, about 30 minutes to 1 hour.

Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions.

Pack the melon sorbet into an airtight container, I usually just opt for a metal or glass bread pan with wax paper or parchment paper pressed evenly across the surface of the sorbet, cover and freeze until firm, about 4 hours. Scoop into bowls and serve.

*Taste your mixture before you put it in the ice cream maker, the need for sweetener amount can vary significantly based on how sweet the particular melon is, that you are using.

 

Options for making without an ice cream maker:

Take all of the same steps and place your chilled puree into a freezer proof container and place into the freezer to set up. Stir occasionally.

Alternatively, you can freeze the cantaloupe cubes first, at least overnight, then using the food processor puree it with the other ingredients and serve immediately or add it to the freezer to set up further, if necessary. [/print_this]

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