Canteloupe Sorbet

Last week, I posted a recipe for Wild Blackberry Gelato, and this week I'm back with a Cantaloupe Sorbet from the same cookbook, Ciao Bella Book of Gelato and Sorbetto.  I know it's gotten chilly in many places as autumn leaves begin to fall, but I want the summer to last just a little longer, with its long evenings and laid-back feeling.  This bright Cantaloupe Sorbet does just the trick!  My daughter was thrilled with the idea that her "ice cream" tasted just like cantaloupe.  My husband, although he really liked it, wondered why you wouldn't just eat the cantaloupe as the fruit.  :-)  I, myself, liked the contrast of the iciness of the sorbet with the natural creaminess of cantaloupe.

This is a completely refreshing end to a meal, but could also be used to "cleanse the palate" between courses, if multiple courses is your thing.  We don't do that kind of meal often, but when I do, I'm keeping this in my back pocket to make us seem fancier than we are.

Cantaloupe Sorbet
adapted from Ciao Bella Book of Gelato and Sorbetto

4 cups cantaloupe, seeded, peeled and chopped (from about one large cantaloupe), chilled
1 Tbl fresh lemon juice
Simple syrup

Simple Syrup:
1 cup sugar
1 cup water

To make the simple syrup:  Combine the water and sugar in a small saucepan and place over medium-high heat.  Stir until the sugar dissolves and continue to simmer for about 10 minutes, stirring occasionally.  Remove from heat and let cool.  Pour into an airtight container and refrigerate for at least an hour.  (This will keep for quite a few days in the refrigerator.)

Once the simple syrup has been refrigerated, combine the cantaloupe, the lemon juice, and about half of the simple syrup in a blender and blend until smooth.  (The original recipe says to use all of the simple syrup, but I thought that it would be too sweet.  I used about half, and that was about right for me.  Taste your puree and add more if needed.)

Pour the puree into your ice cream maker and churn according to your maker's instructions.  Transfer the sorbet to an airtight container and freeze for at least two hours before serving.

If the sorbet is too hard to scoop, let sit on the counter for 5-15 minutes (depending on the temperature of your house) and then scoop.

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