Cantaloupe Duets

Oh no! I bought two cantaloupes at the beginning of the week and they're so ripe they'll surrender to mold tomorrow! I knew I wouldn't be able to eat them in time. So I gave in to my icy treats addiction and made a duo of frozen cantaloupe delights!

Cantaloupe Sorbet



1 cantaloupe, peeled, seeded and cubed

1/2 cup sugar
1/4 tsp salt
3 Tbsp Pernod
3 3-inch strips of lime zest
1 Tbsp lime juice
1/4 cup heavy cream

Puree the cantaloupe in a blender. Measure out half a cup and put into a saucepan. Keep the rest in the blender for now.

Add sugar, salt, Pernod, zest and lime juice into the saucepan. Place over medium heat until sugar dissolves and mixture just comes to a simmer. Remove from heat and cool to room temperature. Remove zest.

Return syrup to blender along with cream and blend until smooth. Freeze as directed in an ice cream maker, then place in the freezer for at least 2 hours to set.


Matcha Melon Granita



1 cantaloupe, peeled, seeded and cut into chunks

1/4 cup melon syrup (use Torani or other high quality syrup - Starbucks will sell you a bottle of theirs)
5 strips lime zest
5 large mint leaves
5 large basil leaves
2 Tbsp matcha powder
1 Tbsp lime juice
1/4 tsp salt

Puree cantaloupe in a blender.

Combine all other ingredients in a saucepan. Bring to a simmer and remove from the heat. Let cool to room temperature. Strain.

Blend syrup into cantaloupe. Transfer to a 13 x 9 dish. Freeze for 4 hours, then scrape with a fork to form crystals.



Yet another post going the way of Mike's Frozen Dessert Contest...