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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