Summer is quickly coming to a close. In the past, I’ve been eager for Fall to take over so that I can break out my sweaters and start making pumpkin soups again. But this year, I’m not quite ready for the long days to be over, the sweaty camping trips to be a thing of the past, and my summer recipes to go back on the shelf until next year. So in protest, I’ve been continuing to cook my summer favorites as long as I can.
Recently, I’ve added a new go-to summer dessert to my repertoire. It’s actually a George McNamara (my dad, for those of you who don’t know my maiden name) original that he came up with during my last trip to visit my parents. He and I were buying produce at his favorite local farm stand. As we were checking out with our bags of fresh corn, we both smelled the sweet cantaloupe from all the way across the farm stand. We were both entranced by its smell, so we impulse bought a few of the juicy gems to bring home.
That evening, my dad came up with this recipe, and I’ve since used it several times when I’m cooking for larger groups of friends. It takes a very quick ten minutes and little concentration to whip up a batch, but will easily impress your friends if you present it topped with some fresh berries or a small piece of chocolate. Who wouldn’t be impressed by some homemade sorbet?
Cantaloupe Sorbet Recipe
- Prep Time: 10 minutes
- Freeze Time: At least two hours
- Makes: 10-16 servings, depending on the size of the cantaloupe
- 1 large cantaloupe (cantaloupes are in season from June through mid-September, so this is definitely a summer recipe if you want to stick with the seasons!)
- 3/4 – 1 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 1 small bunch of fresh mint (we used chocolate mint, a real treat if you can find it at your local farm stand or small grocery store!)
- 2 tbsp honey
- Extras for toppings: fresh blackberries and / or small pieces of dark chocolate
- Cutting board
- Large knife to chop the cantaloupe
- Blender (we only have a magic bullet at home, so I blended the ingredients in batches)
- Mixing bowl if you’re blending the ingredients in batches
- Large shallow pyrex pan for freezing (you can freeze in a deep, larger container but it will take longer to freeze)
- Peel, half, and then dice the cantaloupe and add the pieces to the mixing bowl. If you have a particularly soft and juicy one, you needn’t even peel and dice it. You can simply halve it, scoop out the seeds, and then scoop the cantaloupe like ice cream into the mixing bowl.
- Pour the white wine on top of the cantaloupe and add the honey as well.
- Finely dice the mint and add to the mixing bowl.
- Blend the ingredients in batches in the blender. Pour the mixture into the shallow pyrex dish or pan.
- Freeze for at least two hours.
- Serve the sorbet with blackberries or a small piece of dark chocolate, and top with a fresh mint leaf.