Recipe shared by Chef Max Shapiro from Grandma’s recipe box
This is an awesome sorbet ice, it is also a great intermezzo before the ﬁsh entree. I love making this ice in late summer and fall as a great treat. I have shared this recipe for years. My Grandmother was the one who ﬁrst taught me how to make sorbet ice, and I have been enjoying this for years. I have changed the fruit in the recipe to go with the seasons. The sky is the limit on this one folks- hope you enjoy this recipe as much as I have in my life!
- ½ cup sugar
- 1 cup water
- 3 cups ripe peeled, seed, cantaloupe, (the melon must be ripe or the ice will taste oﬀ)
- 2 Tbsp lemon or lime juice
In a small heavy saucepan, combine the sugar and water and cook over low heat, uncovered, for 5 minutes or until the sugar is dissolved. Cool the syrup for about 30 minutes, then refrigerate, covered for about 4 hour.
In a blender or food processor, puree the melon for about one minute. Add the syrup and lemon juice and mix for 30 seconds or until well blended.
Pour mixture into a 13 x 9 x 2 inch pan. You can use an ice cream maker if you wish. If doing so go to step 5. Freeze pan until ﬁrm, about 3 hours.
Remove the pan from freezer. Break the ice into chucks and place in a large mixing bowl of an eclectic mixer. Beat at high speed until light and ﬂuﬀy.
Spoon into a ½ gallon freezer container. Cover and freeze at least 4 hours.