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I have a lot of things to write about, but the first post is going to be about something to keep us all cool during these long hot summer days (and nights!!!), cantaloupe sorbet. Sorbet is one of my favorite iced treats because what it lacks in milk, it makes up for in dynamic palate shaking flavors. I have always felt that milk can take away from the effectiveness of an iced treat when the temperature is above 100.
You don't need an ice cream maker
The first thing that everyone should know is that even if you do not have an ice cream maker, you can make sorbet in your freezer, it just takes a bit more paying attention to. Anywhere that you see directions to make it in an ice cream machine, just put your iced treat in a metal baking pan or something of the likes, put it in the freezer, and stir it every 30 minutes or so (to make it creamier in the end) until it's frozen. You can also use your handheld mixer instead of a spoon if you desire that ultra creamy texture.
I got this recipe from Vegetarian Times Magazine (6/12). I made the
- 1/2 cup sugar
- 1 Tbs. honey or maple syrup
- 2 lb. cantaloupe peeled/cut into small chunks
- 1 cup white grape juice
- 1 Tbs. Lemon or Lime Juice
- Whisk together sugar, honey, and 1/4 cup of water in a small saucepan; bring to boil over medium heat. Cook 1 min. or until sugar dissolves.
- In a blender, puree cantaloupe with sugar, honey, white grape juice, and lemon juice until smooth.
- Pour puree into your ice cream maker and freeze according to the manufacturer's instructions.
- Pack sorbet into a freezer container and press parchment paper directly onto the surface of the sorbet, cover, and freeze for 2 hours, or until firm.
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