Scoop #4: Cantaloupe Pear Mint Sorbet

I'm allergic to dairy. Ironic, no? Well, we think I am anyway. If not allergic, at least addicted, because I can't seem to go for more than 36 hours without jonesin' for the stuff, and therefore I can't get off dairy long enough to decide if my skin issues would clear up without it...

So anyway, one day I'll get around to it, and therefore, I need a back up plan. That would be spelled S-O-R-B-E-T. (I really do prefer C-R-E-A-M, but it really depends on how badly I want to itch like a leper...)

I had some leftover fruit laying around and it was time to use it up. I started with the rotting watermelon, hoping that some part of it was salvageable, but soon discovered it was pretty rank all the way through, so I moved onto the non-rotting cantaloupe. Hey, this is real life, people.

Made this up as I went along. It's only about 1/3 of a batch, I suppose.

I loved it - the mint goes well with the cantaloupe, and gives it a very refreshing flavor.

Matt did not love it. Not even sure Matt liked it. Oh well, more for me.

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Cantaloupe Pear Mint Sorbet

1/2 cantaloupe, seeded, peeled & cubed
2 pears, peeled, cored & cubed
2-3T fresh mint leaves, sliced up a bit
2T lemon juice
1/4c water
1/4c sugar*

*The rule for fruit in frozen desserts is that when frozen, it's not as sweet. I'm not sure I believe that, but I'd always prefer undersweet than over sweet. If your fruit seems extra ripe, you may want to cut back on the sugar syrup (cut back on the water and the sugar equally). If your fruit seems more tart, you might want to add more. Next time I make this, I'll use agave nectar in place of the sugar, in which case I'd still cut back, as it's sweeter than sugar.

In a small saucepan, simmer water and sugar together until sugar dissolves. Remove from heat and let cool a bit. This is your simple sugar syrup. (If you plan on making multiple sorbets, it wouldn't hurt to do a big batch of this stuff and store it in the fridge.)

Mix fruit, mint and lemon juice together. Add to blender. Pour in syrup. Puree until smooth. Might be a bit warm depending on the temperature of the syrup, so I'd stick this in the fridge until it's cool-ish or until you're dying to finish your dessert.

Pour into ice cream maker and freeze according to manufacturer's instructions...