cantaloupe mint sorbet
Cantaloupe mint sorbet tastes like summer and is a refreshing treat for a hot day. Sorbet is a blend of fruit and simple syrup and could not be easier to make, though does require an ice cream maker
Servings: 1 quart
Equipment
- ice cream maker
Ingredients
- 2 lbs cantaloupe (4-5 cups after prepping and cubing) thaw if using frozen
- 1 c sugar
- 1 c water
- 1 handful fresh spearmint
- 2-3 tbsp lime juice
- 1 large egg in it's shell washed and dried
Instructions
- If needed put your ice cream maker base in the freezer a day before you make the sorbet.
- Combine the sugar and water in a small saucepan. Simmer until the sugar is fully dissolved. Remove the saucepan from heat, add the mint, and cover. Let the mint infuse until the simple syrup is cool. Then remove and compost the mint.
- Add cubbed cantaloupe to a blender along with ½ c of simple syrup. Blend until the fruit is fully liquified. Transfer sorbet base to a large mixing bowl.
- Test the sugar level by gently lowering the egg (still in its shell) into the sorbet base. You have the right amount of sugar if the egg floats and a nickel-sized amount of the shell is visible above the surface of the puree. If the egg isn't floating or you don't see enough shell, add a bit more simple syrup, stir, and test again with the egg. If you see too much of the shell, add a splash of water or fruit juice, stir, and test with the egg again.
- When you have the right amount of sugar, remove the egg. Stir in 2 tbsp of the lime juice, taste, and add the remaining 1 tbsp if needed.
- Chill the sorbet base in the refrigerator at least 1 hour.
- Once the base is very cold, pour into your ice cream maker and churn according to manufacturer's instruction. Transfer sorbet to freezer containers and freeze at least 4 hours before serving.