I love it when you hit that point in the summer where all the melons start to get super sweet and you don’t even have to try to pick out the perfect one. They’re all great!
I’ll be honest, honeydew is my least favorite. I seem to associate it with the early 90’s and for some reason that sort of kills it’s appeal. Weird. Watermelon is lovely, yes, but I find that it brings out suppressed cannibalistic qualities as I am only ever interested in the heart.
I kid. But if it’s not the crunchy, seedless heart, I’m not really interested.
But cantaloupe?!
Oh, dear. I could eat a whole one myself without blinking. They are SO good cubed and ice cold. They tend to start getting cheaper around July, and sweeter too. Especially if you can find local cantaloupe from a road side stand or farmers market. Those are almost always guaranteed to be sweet.
I start to really stockpile cantaloupe at this point in the summer. But even I can’t eat it all myself. The excess cantaloupe sitting on my counter calls for something easy and refreshing. Something icy and cold.
CANTALOUPE MELON SORBET
This only calls for 4 ingredients and is so easy to make. Chill your cantaloupe cubes before pureeing with a cold simple syrup and your sorbet will freeze up even faster. The texture is so light and smooth. Let it sit out for a few minutes after freezing solid before scooping, although, as far as sorbets go, this one is pretty easy to dish out.
If you’re a cantaloupe lover like I am, this is just the thing on a hot summer night.
Looking for more frozen treats? Here are a few of my favorites:
Mint Chocolate Ganache Swirl Ice Cream
Chocolate Peanut Butter Mousse Pops
What else to do with cantaloupe? Try this:
Watermelon Cantaloupe Lemonade
- 1 C. Sugar
- 1 C. Water
- 4 C. Cantaloupe, cubed & chilled
- Juice of 1 small Lemon
- Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
- Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
- Freeze in an ice cream maker according to manufacturers directions.
- When thick and frozen, scoop into a container and freeze until firm.
- Let sit out for 5 minutes before scooping.
