Cool melon and mint, slushy and a little sweet: this may be the most refreshing thing I’ve ever eaten! Sorbet is quite easy to make if you have an ice cream maker. If you don't, the same mixture makes fantastic ice pops. I suggest you try some of both!
Cantaloupe & Mint Sorbet
- ½ cantaloupe (about 1 ½ pounds)
- juice of 1 lime
- ¾ cup mint simple syrup (recipe follows)
- small mint sprigs for garnish
1. Cut the cantaloupe into cubes–you should have about 4 cups–and put it in a blender. Add the lime juice and syrup. Blend until smooth.
2. Churn in an ice cream maker until it holds together. Serve immediately, garnished with mint sprigs. Whatever you can’t eat right away you can thaw and re-churn, or freeze as ice pops.
Mint Simple Syrup
- 1 cup boiling water
- 1 cup sugar
- one bunch mint, stems removed
1. Stir together the boiling water and sugar to dissolve; this is your simple syrup. Put it in the refrigerator until it’s cool to the touch.
2. Add the mint to the cooled simple syrup. Steep for at least an hour, but ideally overnight. Strain, and discard the leaves. This syrup will keep well for a few weeks, and is wonderful for sorbets and summer cocktails like mint juleps.