It seems to us that we promised you a recipe about a week ago and we haven't followed through. We're sorry...but we are teachers on summer vacation! And we are about to head to New Orleans, NOLA, the Crescent City, the Big Easy, for two weeks! Which means you probably won't be hearing much from us. For now, here's that recipe we promised - a cool, refreshing, delightful sorbet you can make using your favorite type of melon. We've tried it with watermelon (pictured above) (fantastic) and cantaloupe (our favorite sorbetto ever!). Anyone up for some honeydew?
Sorbetto al Melone, or Melon Sorbet
slightly adapted from Gelato by Adriano di Petrillo
Cooks' Note: Why caster sugar? It dissolves much more easily than granulated sugar so your sorbet isn't gritty.
1 1/3 cup cold water, divided
juice of 1/2 lemon (about 2 tablespoons)
1 cup caster or superfine sugar (see cooks' note), divided
14 ounces melon, peeled, deseeded and chopped
In a small saucepan over medium heat, heat 2/3 cup water until just boiling. Remove from heat and add the lemon juice and 3/4 cup of the sugar. Stir until the sugar dissolves; set aside and allow to cool. Place chopped melon, remaining 1/4 cup sugar and remaining 2/3 cup water in a food processor and puree. Combine sugar/lemon syrup and melon puree together and stir. Pour mixture into ice cream maker and proceed with manufacturer's instructions. Serve immediately or store in airtight container in freezer up to a week.