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