It’s a hot day in Chicago and a little too hot in the kitchen to slave over the stove. So with that in mind, I needed something quick. One of the fastest meals I can put together is breakfast… and that was dinner for us tonight! I made “Eggs in a Hole,” which is a fried egg cooked into a piece of toast, maple sausage patties and some fresh pineapple. It was also a great time to crank out some sorbet! After making a watermelon sorbet not too long ago, I just had to try the recipe with cantelope. I used this Melon Sorbet recipe from Alton Brown. It is my go to sorbet recipe for melons because it came out perfectly!Here’s Alton’s recipe for Cantelope (Melon) Sorbet:
1 pound, 5 ounces diced cantelope
3 tablespoons freshly squeezed lemon juice
2 tablespoons Vodka (I used Absolut)
9 ounces sugar, approximately 1 1/4 cups
Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
** I’m also submitting this to the Weekend Breakfast Blogging: Summer Feast event, hosted by Monsoon Spice. This event focuses on a dish using Summer Fruits & Vegetables which can be served for breakfast or brunch. With the warm summer upon us, this Cantelope Sorbet is cool, refreshing and a great palate cleanser for the heavier breakfast & brunch dishes. If you have any breakfast & brunch dishes, submit them to the event by July 31st, 2008!**
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