"According to Ksenia Prints of At the Immigrant's Table, besides canning and preserving, ice cream is one of the best ways to encapsulate fruit at its peak. True, it may not last as long as jam and requires more freezer space. But it can capture the essence of the fruit at its purest form, without much adulteration - and this sorbet recipe demonstrates that perfectly."
"With just a bit of sweetness from simple syrup and a touch of orange liqueur that's meant to add tartness and smooth the ice cream's texture, a-la Ina Garten, this easy 3-ingredient cantaloupe sorbet has no frivolous notes. It's just good, ripe cantaloupe flavor that won't weigh you down and makes the perfect light, juicy, and elegant dessert after a good dinner."
"In a small saucepan, combine ½ cup sugar with ½ cup water. Heat gently, stirring, until the sugar dissolves completely. Remove from the heat and cool to room temperature. In a blender, puree the cantaloupe with the cooled simple syrup until very smooth. Stir in the Triple Sec. Transfer to a bowl, cover, and refrigerate the mixture for at least 2 hours, or until very cold. Pour the mixture into your ice cream machine and churn until thick, about 20-25 minutes."
A minimalist cantaloupe sorbet highlights the fruit's pure, fragrant flavor using only cantaloupe, simple syrup, and Triple Sec. Make a simple syrup by dissolving equal parts sugar and water, cool it, then puree with chilled cantaloupe until very smooth. Stir in a touch of orange liqueur to add brightness and improve texture. Chill the mixture thoroughly, churn in an ice cream machine for about 20–25 minutes, then freeze 2–4 hours until scoopable. Serve garnished with diced cantaloupe for a light, juicy, and elegant finish that evokes peak summer fruit.
Read at Tasting Table
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