Unintentional ice cream week? Perhaps. I’m sure you don’t mind.
This fruity freeze was the result of an overabundance of cantaloupe. Ripe cantaloupe. And we all know that perfectly ripe cantaloupe does not wait for an opportunity to be used. And when you have two saturated melons, clearly more than any normal couple can consume within the ripeness window, well, you have to create your own opportunities. And fast.
My ice cream maker was cold. The weather was hot. Sorbet sounded just right. And, you know, because life’s a peach, I threw in one of those too.
The result was wildly refreshing. Just enough peach to pump up the flavor but not overpower the delicate drawl of the cantaloupe.
The fact that I felt the need to follow it up with a brownie is not a reflection of the deliciousness of the sorbet in any way. That’s just the nature of sorbet. And of me.
Yield: about 1 pint
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons corn syrup
2 cups cantaloupe cubes (from about 1/2 a cantaloupe)
1 peach, peeled and pitted
Combine sugar, water, lemon juice, and corn syrup in a microwave safe bowl or glass measuring cup. Microwave on high in 30 second bursts, stirring occasionally, for a total of 1 to 1 1/2 minutes, or until sugar dissolves and mixture is clear. Set aside to cool.
Combine cantaloupe and peach in a blender and puree until completely smooth. Add sugar syrup and stir to combine. Transfer mixture to a bowl and chill completely, at least 2 hours.
Freeze chilled base in your ice cream maker according to manufacturers' instructions. Sorbet is done when it is the consistency of a thick smoothie; if you over churn it you risk it being too icy and crystallized. Quickly transfer to a freezer safe container and freeze overnight or until firm.