I am the first to admit I’m a weenie when it comes to the weather; anything above the 90’s and lasting for more than two days constitutes a heat wave.
To cope with it and to soothe everyone’s heat induced crankiness in my house I’ve traded in the next few oven baked recipes for some ice cream, sorbet, and Popsicle making.
Cantaloupe, watermelon and honeydew are some of my favorite summer fruit flavors. When they are on sale for a relatively inexpensive price, I have a hard time passing on it so I end up buying in bulk.
Fifteen pounds of melon later, I have popsicles, sorbets and smoothies to share. First up were the cute Melon Pops I made a week ago and now for some watermelon, cantaloupe and honeydew sorbet.
When I served my little guy some of this sorbet and he pushed it aside and asked for “real ice cream”.
After many failed attempts to convince him the goodness of it all, I decided to change it up. In other words change his expectation. I realized it wasn’t the sorbet itself; it was his expectation that anything resembling ice cream should be ice cream. With that, I skipped the ice cream scoop for some demitasse cups.
It all worked out and he loves his sorbet and I love the way they look serve like this.
Ingredients:
- 3/4 cup granulated sugar
- 3/4 cup water
- 2-1/2 pounds melon cubes
- 2/3 cup tangerine or orange juice
- 1 tablespoon corn syrup
Instructions for ice cream maker:
1. Place sugar and water in a 1-1/2 quart saucepan. Boil over medium high heat, reduce heat to medium and cook until the sugar is completely dissolved to make simple syrup. Transfer to a bowl and cool for two hours.
2. Place the melon cubes in a food processor bowl fitted with the metal blade. Pulse until pureed, about 3-4minutes.
Read More: TRIPLE MELON SORBET
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