How to make cantaloupe sorbet
1 large very ripe cantaloupe
1 cup sugar
1 cup Riesling
In a small saucepan, make a simple syrup by bringing sugar and 1 cup water to a boil.
Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes.
Allow it to sit and cool to room temperature.
Cut the melon in half.
Scoop out the seeds and discard.
Then cut or scopp out the melon fromm the skin.
Add the melon and syrup to a blender or food processor.
Puree. You may need to do this in batches.
Transfer each batch to a large bowl.
Cover and chill mixture at least an hour and up to overnight.
Scoop out whe n ready to serve.
We had noble intentions for that cantaloupe....
Armed with a bottle of Riesling that needed a purpose as something other than a drink and a cup of sugar we avoided a walk of shame to the compost pile.
Thursday, August 7, 2014 - 2:38pm