This Kitchen Aid ice cream attachment has been at the ready in my freezer ever since I bought it and inspiration for a frozen treat has been nearly continuous. Not the type of inspiration leading to a jalapeno-mint ice cream (blech -- I saw that once on some Food Network show) but rather the more common variety inspiring the more uncomplicated pursuit of a single-fruit sorbet: cantaloupe. Sorbet is the easiest of the easy and after the very rich Chocolate Ganache ice cream a melon sorbet seemed a good way to go. Saturday's farmer's market provided the exceptionally sweet melon.
The inclusion of Lillet in this recipe is a nod to ice cream impresario David Lebovitz. He recommends the inclusion of alcohols and liqueurs in the flavor profiles of frozen treats to improve scoopability from the freezer. You don't need to twist my arm. The more I read through his book, the more I realize that you don' t really need recipes for ice creams and sorbets, you just need inspirations.
- 2 lb. ripe cantaloupe (medium size)
- 1/3 cup sugar
- pinch of salt
- juice of one lime
- 2 tablespoons Lillet (or any white wine or champagne.)