My bigotry free ice cream maker continues to get a workout. Its amazing how good food can be when you omit the hate from your kitchen tools! This past weekend my hubby and I were out doing errands when we remembered we needed a new garden hose and a wheely thing that a hose goes on plus a few other things for the house and garden. It just so happened that we were right in front of a Target when realization struck. After a brief pause to look at each other and silently affirm that we were both still on track with or pledge to abstain from Target, it pained us not to go in. It sure would have been convenient but I still can’t bring myself to shop there given their support of anti-gay politicians in their home state. As the people were literally streaming in and out of the store to their cars I could not help but wonder how many of them, supportive of equality, were shopping there anyway in full knowledge of the controversy because it was…well…Target. I get it. Such a place is hard to give up especially when it has all you need and is right were you happen to be. Just keep in mind that values are only meaningful in those moments where they require you to give up something. Its easy to have a value if you are never challenged on it. Just bear in mind that if you value your friends or family member’s struggle for equality, they don’t want you to shop there. Even if it means driving across town to buy a hose somewhere else. How much to you value them?
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.)
Peel melon and remove seeds. Be sure to remove any trace of green from the rind. Cut into chunks and put into blender. Puree in a blender with the sugar, salt and lime juice until smooth. Add Lillet or wine if you are using it and taste. Adjust with sugar and more lime juice to taste depending on sweetness of the melon. Chill the mixture well in the bender jar and then freeze according to the instructions for your ice cream maker.