Unlike Dyan, I’m not quite ready to embrace fall with both arms. I wanted one last taste of summer before the door hit me on the way out.
Melon sorbet. Beautiful and easy as pie. Easier, actually, and a fitting final hurrah to melon season. This recipe, courtesy of Alton Brown, requires an ice cream maker; if you’re machine-free, check out this 101 for a frozen treat involving nothing more technical than coffee cans—or post comments on how you churn your own below.
Makes about one quart
» About 1 lb 5 oz roughly chopped melon (I used one cantaloupe, but watermelon, muskmelon, or honeydew would work)
» 3 T lemon juice
» 2 T vodka (optional—but really, why not?)
» 1 ¼ c sugar
Pulse the fruit of the melon in a food processor until smooth. Add the lemon juice, vodka, and sugar, and pulse for another 30 seconds. Chill the mixture in the refrigerator until thoroughly cold, anywhere from 30 minutes to one hour. Pour the chilled mixture into the bowl of an ice cream maker and process according to the manufacturer’s directions. Transfer the sorbet into an airtight container and freeze for three to four hours before serving. (Unfortunately, you can’t skimp on freezing time, so planning ahead is a must.) The result? Fresh, tart, sweet sorbet: a delicious farewell to summer. Even if you have to wear a hoodie while you eat it.
STILL HUNGRY? For more HOMEGROWN recipes, browse the CSA Cookoff file.