Even though it is officially Autumn, here in the desert, we are still knee deep in summer weather. The nights and mornings have cooled off, but the days, not so much. Here in Tucson, we don’t start feeling the effects of Fall until late October. The hot weather has compelled me to make this chilled fruity treat. I only used three ingredients, cantaloupe, Triple sec, and agave nectar. If I dare-say, this is the freshest tasting sorbet imaginable. I assume using other melons would work the same, like watermelon or honey dew melon. So play around with what you have on hand, or what your taste preference is.
Ingredients – This recipe was adapted, minimally, from the September 2009 issue of Gourmet magazine
- 1 medium cantaloupe, cut into chunks (approx. 4 cups)
- 1/3 cup agave syrup (if you have a hard time finding this, then you can use simple syrup, or sugar, just dissolve it with the Triple sec before you blend it with the melon)
- 6 tablespoons Triple sec
Blend all ingredients together until smooth and creamy. Pour into a freezer-safe bowl and freeze for 3-4 hours, Or to speed up the freezing time, pour contents into an ice cream maker (might have to do this in batches depending on size of your ice cream maker). Once frozen, shave off frozen sorbet with a spoon in layers into another bowl. Similar to finely shaved ice, then scoop and serve. Sorbet should keep for 3-4 days in freezer.