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Friday, August 24, 2012

Cantaloupe Sherbert











This is my favourite time of year.  Late summer and fall local produce kindles a desire to adventure through recipes for ways in which to use fruit and vegetables that are at their peak.

We strolled through a farmer’s market this weekend and I couldn’t help but remark on the abundance that comes from this earth.  I was humbled to consider that so many are not as fortunate and reminded myself to be more responsible with the overabundant food that regularly finds its way our table.

I came home with three magnificent looking Sicilian Aubergines (definitely too royal looking to be called eggplant) not knowing exactly what to do with them in this coming week.

An update on the homeless plants we took in some weeks ago, they have decided to thank us by bearing fruit. We have the cutest little aubergine dangling from one of the plants and visions of Eggplant
Parmigiana are already dancing through my head!

The tomatoes are in by the bushel and as I blog the sound of Mason jar lids popping on a batch of tomato sauce we prepared this weekend is music to my ears. This sweet sound is telling me that our effort in canning them was successful.

Although our past tomato sauce operation at the old house was done on a much larger scale we are still upholding tradition and discovering new and creative ways that will work for us in our new home.  After processing three bushels of tomatoes two more have somehow followed us home and are waiting to fill more empty jars.  I’m already dreaming of putting a claim on a few more bushels which will complete our tomato sauce production for this year.

It was not my intention to make cantaloupe sherbert but those large, sweet, fragrant, Ontario cantaloupes were hard to resist.  Come winter I will regret not having taken advantage of such bounty at my door step.

I wouldn’t venture to make this sherbert at any other time of year since cantaloupe generally has a mild flavour only intensifying in the local, in season melons making it worth the effort.

Cantaloupe is delicious served with prosciutto, a great addition to a mixed fruit salad and absolutely refreshing made into a sherbert.  I don’t think it’s a flavour available in the local grocery store; at least I’ve never come across it myself.

But we all know by now… there’s nothing like home made!


Cantaloupe Sherbert

½ cup water
½ cup sugar
2 strips of lemon zest
1 tablespoon fresh lemon juice
2 tablespoons Pernod (anise flavoured liquor like Sambuca)
3 ½ cups chopped cantaloupe (about a 2 ½ pound cantaloupe remove seeds and rind)
¼ cup 35% cream
  1. In a saucepan stir together water, sugar liquor and lemon zest.
  2. Bring mixture to a boil stirring until sugar is dissolved and simmer for 5 minutes.
  3. Transfer the syrup to a bowl and stir in the lemon juice, cover and place in refrigerator until cold.
  4. In a blender or food processor puree the cantaloupe until smooth.
  5. Place a course sieve over a bowl and with a rubber spatula force the pureed cantaloupe through into the bowl.
  6. Blend in the syrup and cream until well combined.
  7. Freeze the mixture in an ice cream machine according to manufacturer’s instructions. 
  8. Makes about 3 cups.
 












































Notes, Tips and Suggestions 
  • I had neither Pernod nor Sambuca available but did have some pure anise extract and added 2 drops instead.
  • The hint of anise flavour helps to bring out the cantaloupe flavour but I don’t think it’s a must.
  • The mixture freezes solid therefore must be softened outside of the freezer for a short time before serving.
  • In my opinion the best time to serve this is straight from the ice cream machine if possible.
  • It takes approximately 25 minutes freezing time to get a good consistency.

Ma Petite Aubergine


4 comments:

  1. creampuff26 aka elizabethAugust 26, 2012 at 3:48 PM

    Mmm, I have to say, this gelato was absolutely delicious. I found it to be very refreshing and the anise was certainly a nice touch. I think this would also work well as a palate cleanser between courses - what do you think? Also, great photo of that aubergine. Whoever took it should receive accolades and at least $500 to put towards a new camera. Just sayin'. That's what I would do (minus the $500, of course)

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    Replies
    1. Whoever took that picture will only receive a big thank you and an extra scoop of Cantaloupe Sherbert!

      On second thought, there is an available job position as my official blog photographer.

      Also,I can see the possibility of this sherbert as a palate cleanser, a delicious one at that!!

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  2. A very nice picture of an eggplant, and much talk of tomatoes, my understanding was that you were not doing too many tomatoes now in your new home, instead you have gone from not many to 7 very many. This blog was supposed to be about sherbert and there was much talk of everything else, very interesting though, happy to hear the Cream Puff Queen thought the sherbert to be quite tasty, cantaloupe is not a favorite of mine so I might not give this one a try, unlike the peaches and ice cream.

    ReplyDelete
    Replies
    1. It's actually 8 bushels, the last 3 are presently awaiting their spa treatment scheduled for this week. We have come down a few bushels though.
      What can I say...it's a hard habit to break!

      Delete