In Monza, Italy, a sample of gelato di melone awakened my love for cantaloupe. The pastel coral-colored gelato was creamy and refreshing, and the distinctive, mouthwatering muskiness of the fruit came through clearly even when in frozen form. I eagerly handed over my lire to the gelateria to taste it again, day after day for two weeks straight. Years later, when I finally made cantaloupe sorbet at the creamery I worked at in Tennessee, it became a coveted special release. To make just a few gallons, we peeled and pureed many, many cases of melons—but the labor was worth it. If you want to try making cantaloupe sorbet at home, you need only three good melons. I recommend seeking out Tuscan cantaloupes, identifiable by their green stripes. They’re sweeter and more intensely flavored than standard varieties, and you’ll know they’re perfectly ripe when their musky aroma becomes almost overwhelming. Their pure melon essence needs no dairy to shine: It’s just as satisfying as enjoying the fresh fruit.
Ingredients
Method
- Put the cantaloupe in a blender and finely chop. Add 1⁄2 cup water and continue blending until smooth. Strain the mixture and measure out 6 cups juice (drink or freeze the rest). Pour the juice back into the blender, add another 11⁄2 cups water, the syrup, and the salt, and blend for 30 seconds.
- Pour the sorbet base into an ice cream machine and follow the manufacturer’s instructions to freeze until the mixture thickens, 20 to 30 minutes depending on your machine.
- Scoop the sorbet into a freezer-proof container. Cover with parchment paper or plastic wrap to prevent ice crystals from developing on the top of the sorbet and close with an airtight lid. Freeze for 4 to 6 hours or overnight before scooping.