Time for another Secret Recipe Club!!!! This month I had Mindy's blog, The World in my Kitchen. She has two little kids and lives in Kentucky with her husband. What I loved to learn is that she started this blog while in France, to share what she was learning there-- what an awesome reason to start a blog!!
Considering we are slowly rounding the corner towards Summer, I couldn't wait to celebrate a little early. Cantaloupe Sorbet friends. Good Stuff my friends and totally worth making. I don't know why it took me so long to make it. Plus I had sorbet on my 30 by 30 list so this helped me to knock something else off it! It almost felt like the world was totally against me when I went to make it because the blender at my mom's house was dead and so I had to go buy a new one. Then when I got home couldn't find all the pieces to my ice cream maker! But I made it work with duct tape and some wooden spoons!
Given my love of burgers, I almost thought about making this burger on her blog but considering the weather and my love for sorbet I went ahead and made the sorbet. My sister and I always want to go to a specific restaurant because we LOVE their sorbet and this definitely hit our craving for sorbet. Plus it was a great treat during a hot afternoon!
recipe adapted from this recipe at The World in My Kitchen
4 cups cantaloupe, seeded, peeled and chopped (from about one large cantaloupe), chilled
To make the simple syrup:
- Combine 1 cup water and 1 cup sugar in a small saucepan.
- Place over medium-high heat.
- Stir until the sugar has dissolved and continue to simmer the syrup for about 10 minutes, stirring occasionally.
- Remove from heat and let cool.
- Pour into an airtight container and refrigerate for at least an hour.
To make the sorbet:
- Combine the cantaloupe and simple syrup in a blender and blend until smooth. (Mindy found that she used about half of her simple syrup when making this. I had a really flavorful cantaloupe as well and used about 1/3. Use your best judgement and taste your mixture after blending!)
- Pour the cantaloupe 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 after freezing, let sit on the counter for 5-15 minutes and then scoop.)
Also linked to Tasty Tuesday!