Easy Cantaloupe Sorbet

Cantaloupe Sorbet

I went with mom to the nearby shop. While she chose such beautiful bright green peppers, I chose a large, ripe (slightly soft) and beautiful cantaloupe. According to the experts in our family.. choosing a successful Cantaloupe has 2 main parameters - a good smell, also, its shell will be beautiful. At home it turned out that the cantaloupe was really successful.

 Making Sorbet/Ice cream at home has several advantages:

Only natural ingredients.

Quality ingredients.

A large variety of flavors + so nice shades/colors.

The easy preparation, along with the fact that some types of sorbet/Ice cream require advance preparation.

Sugar syrup, which is the basis for a large part of the sorbet, can be prepared in a large quantity that will be enough for several sorbets. The syrup should be kept in the refrigerator in a jar, it will also keep well for several months.

Great satisfaction from the process of making the sorbet/Ice cream.

It's fun to serve a cool and SO GOOD dessert made by yourself :-) .

In the summer, a portion of sorbet during the day is delicious and very refreshing.

And yes, it's very tasty, more than it looks in the photos  :-).

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Cantaloupe Sorbet - the recipe

For 800 grams sorbet. (the cost is low it includes the price of the Cantaloupe + 200 grams sugar).

A day before preparing the sorbet or a few hours before , we'll make the sugar syrup:

Boil 1 measuring cup of white sugar (200 grams) with 1 measuring cup of water. Stir to dissolve the sugar and bring to boil. Cook for 4 minutes at moderate heat.

Remove from the flame, cool on the counter and then in the refrigerator until the syrup is very cold.

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Choose a cantaloupe weighing at least 1 kg. Wash and wipe it. Store in the refrigerator until use.

Cut the Cantaloupe and remove seeds and peel.

Cut the Cantaloupe into pieces and put in a food processor (or a blender), grind to a smooth mixture.

(Net weight of the Cantaloupe is about 600 grams).

Add to the food processor the cold sugar syrup (the weight of the syrup is 300 ml) and 1 measuring spoon of freshly squeezed lemon juice, process for another minute. (of course you can process all the ingredients together at first).

Transfer the mixture to a sorbet/ice cream machine, run according to the manufacturer's instructions until you get a sorbet.

Transfer the sorbet to a freezer container and freeze for two hours or overnight.

Remove from the freezer 8 minutes before serving, use an ice cream scoop to scoop out sorbet balls. 

In the making:

Harry Nilsson - Without You (Audio):

 

 Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2022 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com