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Lemondrop Sorbet

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I was shopping at our local Wegman’s grocery store the other day and had my heart set on a cantaloupe.  I’m picky about my cantaloupe and often sniff a half dozen or more before I find the sweetest in the bunch.

After carefully checking several melons it became clear I wasn’t going to find one that made me happy.  I’ve never really thought how it must look to see someone sniffing melon butts, one after one, until that day.  I suddenly had that feeling, you know that someone’s watching you do something “out of the ordinary.”  I looked up and just past the melon display was the coffee bar and this couple must not have had much to talk about, because they were sitting there watching me.  So instead of sniffing yet another cantaloupe, I looked over and saw this yellow melon and grabbed it, put it in my cart, and went on my merry way.
Once I moved a few aisles away I looked at this melon again.  I was certainly intrigued and knew right there I would make sorbet.
For a simple sorbet, all you need is a melon, salt, lemon juice, sugar and some citrus vodka.
I couldn’t wait to cut it in half.  It looks like honeydew but the seeds look like cantaloupe and it smells like lemon.  Yum!!!
So I cut the melon in half, removed the seeds and rind and diced the melon.  Put it in a blender and add the sugar, a pinch of salt, freshly squeezed lemon juice and 2 tablespoons vodka.  Blend until smooth and refrigerate the mixture for at least 8 hours or overnight.
Freeze according to your ice cream maker directions.  Transfer the sorbet to an airtight container and freeze for about 3-4 hours before serving.
This sorbet has a distinct melon flavor, it’s sweet and tangy and delicious.
You can’t even taste the vodka but of course use your best adult judgment when serving to children.
Lemondrop Sorbet

1/2 large Lemondrop Melon, diced (about 5 cups)
3/4 cup granulated sugar
dash salt
2 large lemons, juiced (about 4 tablespoons)
2 tablespoons citrus vodka

Add all ingredients to a blender and process until smooth.  Refrigerate for 8 hours or overnight in an airtight container.  Pour the chilled mixture into your ice cream maker and process according to manufacturer’s directions.  Transfer the sorbet to a freezer safe container and freeze for 3 to 4 hours before serving.

Makes 1 quart sorbet.

~~~~~~~~~~~~~

We’ re getting ready for a grilling good time on the 4th of July!  Our kids and their fiances are coming over and my adorable grandson Isaac and a couple of extra grand-dogs too.  Maybe I’ll get some more baby pictures to share.  He’ll be 5 months old this week!

I know it’s hot where ever you are – it’s hot here too.  We had severe storms Friday night here in Northern Virginia near Washington DC.  80 mile an hour winds took out part of our neighbor’s tree.  Half of that ended up in our yard so Saturday was cleanup day.  You could hear chain saws all over the neighborhood.  The tree didn’t damage our fence or garden, but it sure came close!  We are very lucky and only lost a few shingles on the roof.

I’ll be back Wednesday with another fun recipe to share.  Hope you have a terrific week and a wonderful 4th of July celebration.

Be careful!

Tricia

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6 Comments

  1. Chatty Crone says

    That sorbet looked delish just like everything else.<br /><br />I wanted to tell you that I recieved three wonderful jars of peanut butter today. The chocolate I love, cookie dough Andy will love, and the raspberry is my husband's Rick's favorite. So it is a win win situation.<br /><br />I am going to blog about it in a couple days – right now we are in the middle of painting Andy's

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