Cantaloupe Sherbet

Last week I brought a cantaloupe to Maine. As did my mom. And my sister. There was no hope to get through it all so I brought back a slightly old cantaloupe, and two children who were a little sick of snacking on it. Never one to pass up an icy treat, my sidekicks and I made this the other day. Super simple and refreshing.

Cantaloupe Sherbet

1 large cantaloupe, seeds and rind removed, chopped
1/2 cup sugar
1/2 cup water
3 Tablespoons limoncello (or 2 Tablespoons vodka and 1 Tablespoon lemon juice)
1/2 cup cream

In a small saucepan, combine sugar and water and bring to a boil.
Reduce to a simmer, add limoncello and cook for 5 minutes.
Set aside to cool.
In a blender or food processor, puree cantaloupe.
Add in simple syrup (water and sugar), and cream.
Blend to combine.
Depending on the machine you use and your preferences, you may want to pour the mixture through a sieve. I used the Vitamix and it was plenty smooth.
Chill for as long as you can wait, preferably at least an hour.
Pour mixture into an ice cream maker and run according to directions.

Is it ready yet??

We took ours out a little early due to impatience, so it was a very soft serve consistency.
It hardens completely in the freezer, so allow it to soften on the counter for about 20 minutes before serving.

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog