This is officially the last week of summer – and so I thought it was only fitting to end this series with dessert.
This sorbet has been a staple in my home for as long as I can remember. It is ridiculously easy, can be done days in advance and is quite forgiving of a less-than-perfectly-ripe melon. And it gives you yet another reason to love simple syrup.
It is sweet (but not overly so), refreshing and a perfect ending to any summer meal.
Now, let’s bring on autumn!
adapted from Bon Appetit
1/2 c. sugar
1/2 c. water
3 c. 1-inch pieces peeled and seeded cantaloupe or honeydew (about 1/2 melon)
Combine sugar and water in a medium saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Transfer to an 8×8 pan and chill until cold, about 2 hours.
Puree melon in a blender, mixer or food processor until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer mixture to a large bowl. Using an electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight (can be prepared 3 days ahead, covered and frozen).
This delicious recipe brought to you by Sheri Silver