"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
But it was hot and I wanted sorbet. And we had a really nice Cantaloupe. And David Leibovitz had a recipe in The Perfect Scoop. So…
I made a double recipe and used a mix of Rosé and simple white wine, and added a little frozen lime zest.
Like any sorbet, especially any sorbet with honey as a sweetener, this is best eaten fresh. In fact, you may want to make the original single recipe, because the leftovers turn a bit icy and take a while to defrost. Or you could just invite all of your friends to come demolish it, they won’t have any trouble!
Cantaloupe Sorbet – makes about 1 quart (1 liter)
One really big ripe cantaloupe, or two smaller ones, about 4 pounds (2 kg)
2/3 cup honey
Pinch of salt
2 teaspoons freshly squeezed lime (or lemon) juice, plus more to taste
Zest from 1 washed lime
4 tablespoons dry or sweet white or Champagne or Rosé, plus more to taste (optional)
Cut the melon into small chunks. Puree in a blender or food processor with sugar, salt and lime/lemon juice until smooth. Taste, and add additional lime/lemon juice and the wine, if using.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best served with 24 hours of churning.