Strawberry Cantaloupe Sorbet

Strawberry Cantaloupe Sorbet

Hey, it’s summer!

Let’s eat some sorbet, shall we?

Strawberry Cantaloupe Sorbet

Not to say that I wouldn’t scarf down sorbet during the other seasons, because I will. Anytime. Anywhere. Any sorbet.

But right now, it’s summer, and it just feels right to eat some Strawberry Cantaloupe Sorbet.

making simple syrup

The secret to the wallop of flavor this sorbet is packing: a sneaky simple syrup. It has just a hint of lemon and mint – not enough to overpower the fruits, but enough to make them sort of dance around excitedly in your mouth.

Dancing fruit is delicious!

strawberries

cutting cantaloupe

The real surprise for me in making this sorbet was how insanely amazing strawberries and cantaloupe taste together. The combination is almost watermelon-like, yet on a whole other level.

You could take my word for it, or nearly as easily, blend up some fruit and taste for yourself!

blending strawberries and cantaloupe

I highly recommend the latter. Your tastebuds will thank you!

Strawberry Cantaloupe Sorbet

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Strawberry Cantaloupe Sorbet

Adapted from Garrett McCord, via Simply Recipes

Ingredients

Simple Syrup

  • 2/3 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon lemon zest
  • 1/3 cup mint leaves, packed

Sorbet

  • 3 cups strawberries, hulled, large ones cut in half
  • 2 cups diced cantaloupe (about 1" dice)
  • 1 tablespoon lemon juice
  • 1 tablespoon vodka (optional - keeps the sorbet from freezing completely)
  • pinch of kosher salt

Method

  1. Make the simple syrup: combine all ingredients except mint leaves in a small pot. Cook over medium heat until the sugar has dissolved and the mixture is simmering, remove from heat. Add the mint leaves and stir. Let the syrup sit for 10 or 15 minutes to steep. Strain out the mint leaves and lemon zest.
  2. In a blender, combine the strained syrup with the remaining sorbet ingredients. Process until thoroughly pureed. Pour the mixture into a bowl, cover and refrigerate for at least a couple hours, until very cold. Churn according to your ice cream maker's instructions.

Yields

~1 quart

http://kitchenetteblog.com/2013/06/strawberry-cantaloupe-sorbet/

Posted in: Desserts, Fruit, Gluten-Free, Ice Cream/Sorbet, Quick & Easy, Spring, Summer, Vegetarian

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6 Responses to “Strawberry Cantaloupe Sorbet”

  1. Pam McGaffin says:

    This sounds delicious, but can I substitute something for the vodka? Or do without?

    • brittany says:

      Oh, thank you for asking! I forgot to mention that the vodka is completely optional. The only purpose it (or any alcohol of your choosing) serves here is to keep the sorbet from freezing completely. You can do without, you’ll just need to let the sorbet thaw on the counter for a bit before serving.

  2. Nadia says:

    Hi, Brittany!
    Just saw your recipe on Food Gawker. Beautiful pictures and it sounds amazingly delicious! I just happen to have both strawberries and cantaloupe at home right now, as well as an ice cream maker, so I think I will try making this sorbet tomorrow! Will link back to you on my blog as soon as I make it and post about it. :) Thanks so much for sharing!

  3. Megan says:

    Best color EVER. I want this as my edible air conditioner, fo realz.

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