Cantaloupe Sorbet

Since I've been preparing a lot of our food from scratch for some time now, I am not finding it difficult to avoid many processed products (though I do miss the few that I was using!). One adventure I tried a summer or two ago was sorbet. I found this wonderful recipe for cantaloupe sorbet that was really easy and not at all intimidating. It tasted great and, for its function (i.e., frozen yummy dessert), it was reasonably healthy.

What I like about this recipe - and most of my other favorites since I've started the BBG diet - is that it doesn't require any changes, and it doesn't feel like a sacrifice in any way. More than the actual foods that she eats, I want to give BBG the feeling that she is still able to participate in this thing we call eating without feeling like she is missing out. Sure, cantaloupe sorbet isn't ice cream - but it's delicious and refreshing, and feels great going down.

Cantaloupe Sorbet

(adapted from epicurious.com)

Ingredients:

1 1/3 c. sugar

1 c. water

6 c. cantaloupe chunks (doesn't that sound appetizing?)

While cutting up your cantaloupes into chunks, boil the water and sugar together in a small pot.

Pour the syrup into a 9 x 13 pyrex dish.

Process cantaloupe with S blade of food processor until smooth.

Add cantaloupe puree to the syrup in the pan, mix well.

Freeze the sorbet for a few hours until partially frozen, then pour out into a large bowl and mix with electric mixer until smooth, then pour back into pan and refreeze until solid.

Note: Last time I made this I was too lazy/busy to remix it. I think it was better done with two mixings, but that could have been psychological. It was still very good. And I still scraped away at it for a long long time.