Cantaloupe Sorbet Recipe

Papercut by Stacey Malasky

R E C I P E S

Cantaloupe Sorbet

By Shuna Lydon

¾ cup (175 gr) water

1 cup sugar (200 gr) or ¾ cup (250 ml) honey, to taste

2 very ripe cantaloupes — don’t worry too much about the size

juice of 1 lime

2 to 3 sprigs tarragon, leaves removed from stems

sea salt to taste

Boil the water and sugar (or honey) over medium heat until sugar crystals are no longer visible. Set this simple syrup aside to cool to room temperature, or if you’re impatient, chill it quickly over an ice-water bath.

Peel the melons and cut in half end to end. Seed the halves over a fine-mesh sieve fitted in a bowl. Squeeze the lime juice over the melon seeds in the sieve. Pour the simple syrup over them, and beat the seeds with a spoon to wash off all the melon juice. Discard the seeds.

Peel and cut the melons into 1-inch chunks. Working in cup-size batches, blend melon with some of the syrup and a few tarragon leaves, adding a very little salt, and tasting and adjusting each batch to your liking. (It’s like a haircut, which is easier to adjust later if you don’t shave it to the skin first.) When all the melon is blended, combine the batches and taste and continue to season.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Or freeze the purée in ice cube trays and then blend the cubes in a blender or food processor for a quick sorbet. Makes 2-ish quarts, enough for 10 to 20 servings, depending on the eaters. (Most home ice cream machines require at least 1½ quarts of mixture, so it’s hard to make small batches.)

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