What's a better refreshment than a self made sorbet? Maybe ice cream, but if you don't have an ice cream maker on hand this will work just as good. It all had started with me going food shopping, an activity I really enjoy doing. So today I found this small and round Cantaloupe, which talked to me and insisted on taking it home to my kitchen. And it happened that I did. I just can't resist talking fruits. That's the simplicity of the whole story.
Then I had this Cantaloupe at my house and it wanted to be used so badly right away. I mean it was very ripe and I am sure extremely sweet. But to cut it up and eat it as a plain snack was too boring for both of us. The fruit wanted to be made into a special dish, as she told me. Thinking about various fruit dishes a sorbet sounded just right.
That it was, making a sorbet, tasting like the pure freshness of this Cantaloupe and bringing back this taste into my mouth. For a more exotic taste I added a few tablespoons coconut milk and some fresh mint leaves and the sorbet was ready enjoy.
I approve afterwards, there is no better way tasting a single fresh fruit than making it into a sorbet and getting the full aroma out of it. And the melon told me later, it was very happy to be used for this delicacy.
Cantaloupe Sorbet
Ingredients:
1/2 of a small Cantaloupe
5 tablespoons coconut milk
fresh mint leaves
Directions:
Peel and then cut the Cantaloupe into small pieces.
Freeze for about 10 minutes.
Mix the frozen Cantaloupe pieces and the coconut milk until smooth.
Fill into a pre-cooled bowl and garnish with the mint leaves.
1/2 of a small Cantaloupe
5 tablespoons coconut milk
fresh mint leaves
Directions:
Peel and then cut the Cantaloupe into small pieces.
Freeze for about 10 minutes.
Mix the frozen Cantaloupe pieces and the coconut milk until smooth.
Fill into a pre-cooled bowl and garnish with the mint leaves.
