Minted Melon Sorbet2012-07-15
- Servings : 12
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 2:30 h
During the summer we forego our hot fruit courses for something a bit lighter and cooler. We’ve been making sorbets for the last four years, and have numerous flavors that we pull from, and are always adding new ones. This one is one of our favorites, it is a beautiful color and the flavor combinations are so refreshing.
The first thing to know is that making a sorbet isn’t complicated, but to get all the components ready does take some wait time. Making sorbet is a three step process:
1. Prepare Simple Syrup
2. Prepare Fruit Base
3. Combine in the appropriate proportions and mix/freeze.
Also to make life easier we use a 2qt ice cream maker. This mixes and freezes the sorbet and turns out a lovely consistency. The downside is that the freezer bowl takes up real estate in the freezer waiting for the next batch of sorbet to be made. For us this isn’t a big deal because we make sorbet at least three times a week during our busy summer season.
4 cups Sugar
6 cups Water
Place ingredients in a large sauce pan and stir to fully dissolve sugar.
Bring to a boil.
Once at a full rolling boil set timer for five minutes and let boil the whole duration.
Remove from heat and let cool to room temperature.
Transfer to a large airtight container and place in refrigerator.
This will make several cups of simple syrup but then you will have already chilled syrup in the fridge for another batch of sorbet.
1 Ripe Cantaloupe
2 – 3 Sprigs of Fresh Peppermint
Cut cantaloupe in half and remove seeds.
Remove flesh of cantaloupe and place in blender.
Puree cantaloupe until it is a smooth consistency.
Place sprigs of Peppermint in a bowl or mortar and bruise with back of a spoon or pestle and put them in the blender with cantaloupe, BUT DON’T BLEND.
Place pitcher of cantaloupe/mint in the fridge to cool until ready to make the sorbet, preferably a few hours to overnight.
2 parts fruit base
1 part simple syrup
Once simple syrup and fruit base is fully chilled.
Assemble ice cream maker and turn on.
Remove blender pitcher from fridge and note on the pitcher how many cups of fruit base you have.
Pour Fruit Base into ice cream maker.
Measure out 1 part of simple syrup into the blender pitcher place lid on and shake to remove as any fruit base that may have been stuck. For example; if your cantaloupe produced 3 cups of puree you will need 1.5 cups of simple syrup.
Add to the ice cream maker.
Let freeze in the ice cream maker until it is a creamy “soft serve” consistency.
Removed from ice cream maker into freezer safe container. As you do so remove the stems of peppermint.
You can either place sorbet in the freezer or serve immediately.
If you do freeze the sorbet in the freezer, remove container from freezer 5 -10 minutes before serving to allow to soften slightly.
Ice Cream Maker