This recipe is heavily inspired by two sorbet, or water ice, recipes I recently found. The cantaloupe idea came from one of my favorite, if not my absolute favorite, cooking blogs, VeganDad. The other came from one of my childhood favorite tv chefs, Alton Brown.
When I saw VeganDad’s cantaloupe sorbet, I knew I had to try it. And I figured I could have done it exactly as he posted, but I wanted to be creative in my own right. That’s whenI turned to a set of sorbet ‘guidelines’ if you will from Mr Brown.
The key with water ices is to have a cold 35-45% sugar solution go into your ice cream machine. If you go on the high end of the sugar percentage, your ice will be thicker, more scoop-able and more solid. The low end will yield a more slushy-like result.
- 1/2 of a large cantaloupe (about 6in diameter) pureed ≈ 3 cups ≈ 407g (32g sugar)
- 3/4 cup sugar (~305 g)
- juice and zest of 1 lemon
- 1 tsp dry pectin powder (optional, for smoothness)
- 2 tbsp vodka
- Take the pureed cantaloupe and pour in a saucepan under medium heat. Whisk in the sugar, zest, juice and pectin until fully dissolved. If you’re using the pectin, it’s important not to bring this to a boil or else the pectin will lose its functionality.
- Add the vodka and pour into a wide glass container and refrigerate until cold.
- Take the chilled mixture and churn according to your ice cream maker’s instructions.
- Place back into a glass container in the freezer for at least 3 hours or over night before serving.