This 3 ingredient Melon Sorbet is my favorite way to enjoy cantaloupe – simple, delicious and refreshing!!!
If you grew up in India like I did, you might have eaten a lot of musk melon during the summer – looks almost the same as a cantaloupe on the outside, but the interior flesh is more ‘floury’ and white, instead of crunchy and orange.During the terrible South Indian summers, my mother would almost always have a chilled bowl of musk melon in the fridge, sweetened with sugar. You have no idea how heavenly it is, to slurp musk melon on a scorching hot afternoon in June. I would finish my lunch faster to get to the musk melon in th fridge!
After moving to the US, it took me some time to get used to the texture and taste of a cantaloupe – I don’t think I am still completely used to it, but I can now eat it without thinking too much about it, so I guess in my book, that’s progress!
But ‘drinking’ cantaloupe, on the other hand, is my favorite thing to do. I just throw cantaloupe flesh into a blender with some lemon and honey/sugar and blitz until juiced. The crunchy texture (that I have trouble adjusting to) is neutralized in juice form, and feels no different than the musk melon I grew up eating.
Last summer, I juiced a whole cantaloupe as usual, but couldn’t finish it off before having to leave town. So I froze it in ice-cube trays to get to once I returned.
After coming back home, the following morning, I blended the cantaloupe juice-cubes in the hopes of getting them to a slushie consistency, but the idea of a Melon Sorbet felt much, much better instead. So I put the ‘slushie’ back in the freezer, blended it a few more times when it froze, and that’s how I fell in love with the Cantaloupe sorbet!
The sugar is completely optional, of course, but technically, whenever you freeze anything, it looses its sweetness, which is why for ice-creams or popsicles or anything else you serve cold or frozen, you need to make it sweeter than you want your end product to be. The same applies here, and hence the added sugar.
Unlike with my Mango Basil Sorbet (whose thick pulp made sure you didn’t have to process/blend it during the freezing process), the melon sorbet, due to it’s high water content, needs a little extra help. So break it up with a fork, mash it with a spoon, blitz in a blender or churn it in an ice-cream maker – do whatever you need to do to prevent crystallization.
You don’t want it to be crunchy like a granita, but more soft and ‘creamy’ in a way.
Enjoy your delicious Melon Sorbet – a no-dairy alternative to ice-cream, but just as refreshing nonetheless!