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Wednesday, August 12, 2009

Cantaloupe Sorbet


One of my favorite things about summer are the melons that are in season - particularly watermelon and cantaloupe! Yesterday I went to the local grocery store out in town (we are stationed in Japan), and when I saw the price tag on the cantaloupe in their produce section, I high-tailed it out of that store, thanking God that I had commissary privileges! Do you see that price tag? 1580 yen!! That might not mean much to you, but one of those bad boys is roughly $16!! I rushed to the commissary, suddenly craving the very fruit that seemed so exotic outside of the confines of my base, and bought a few for two bucks each. Thing One and Thing Two devoured one of them before I even realized they snuck it out of the fridge, so I decided to be crafty with my remaining bargain-find.


I've had this sorbet recipe for a while, and for the life of me I
couldn't tell you where I got it. I made it tonight with my handy-dandy KitchenAid Ice Cream maker attachment. I'm telling you, if you do not have a KitchenAid mixer, I IMPLORE you to rush out and buy one. Right now. And, since you're at it, go ahead and get the ice cream maker too! This sorbet was very easy to make, only using a handful of ingredients, and it tastes wonderful! When I took it out of the freezer to eat, it was so icy that it almost killed the flavor, but once I allowed my bowl to sit for a few minutes and let the sorbet melt to a Slurpee-type consistency, the flavor really shined. It is a very healthy summer treat, so don't feel guilty about trying out this recipe! Unless, of course, you paid $16 for the cantaloupe.


Cantaloupe Sorbet
Serves 4-6

1 cup orange juice, divided
1 envelope unflavored gelatin
6 cups ripe cantaloupe, cubed (about 1 large cantaloupe)
1/2 cup Splenda

1. Pour 1/2 cup orange juice in a food processor or blender. Sprinkle the unflavored gelatin powder over the juice. Let stand for a few minutes.

2. Place the remaining 1/2 cup orange juice in a small saucepan on the stove or in a cup to microwave. Bring to a boil. Pour the hot orange juice in the blender or food processor over the orange juice/gelatin mixture. Cover and process for about one minute or until the gelatin is completely dissolved. Add the cantaloupe plus the sugar or Splenda® and process until smooth and well blended.

3. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions.

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