I bought a huge cantaloupe last week and Carlos complaint that it was too ripe and soft. I am not a big fan of cantaloupe because of it musky smell. So what can I do with that huge melon? Well, I blend it and make it into sorbet. I add a bit of sugar and some lemon juice to the puree to brighten up the flavor. The neat thing about this sorbet is that you don’t need an ice cream marker; you just blend all the ingredients and freeze them. In order to get a smoother texture I took it out after an hour of freezing and blend it again and put it right back to the freezer. The result of my minimal efforts was a wonderful refreshing light and cooling dessert.
Sorbets and sherbets are similar, but there are some important differences. Sorbet are friendly to lactose-intolerant individuals since they don't contain any dairy products. Sherbet on the other hand can contain dairy in it.
Despite that difference, the two icy treats are very similar in their base ingredients. Sorbets are made with puréed fruits, sugar, and water and sherbets are made with those three same ingredients. But while sherbets are made with the same ingredients, they also can contain milk, gelatin, or egg whites.
From My Kitchen Snippets
2 1/2 pound ripe cantaloupe
6 tbsp sugar (depend on the sweetness of your cantaloupe)
Juice of 2 lemons
1. Cut and scoop out the seeds and remove the skin of the melon. In a blender, blend the melon, sugar and lemon juice.
2. Pour the mixture into a container and let them chill in the freezer for an hour. Take them out and blend it again for a 10 seconds (you can repeat this same step for a couple of time)
3. Pour it back into the container and let if set completely in the freezer.
4. Place the sorbet in the fridge 15-20 minutes before serving (it will soften up a bit for easy scooping)