The real surprise in making this sorbet is how insanely amazing strawberries and cantaloupe taste together. The combination is almost watermelon-like, yet on a whole other level.
By Brittany Everett
The secret to the wallop of flavor this sorbet is packing: a sneaky simple syrup. It has just a hint of lemon and mint – not enough to overpower the fruits, but enough to make them sort of dance around excitedly in your mouth.
- ⅔ cup granulated sugar
- ½ cup water
- 1 teaspoon lemon zest
- ⅓ cup mint leaves, packed
- 3 cups strawberries, hulled, large ones cut in half
- 2 cups diced cantaloupe (about 1" dice)
- 1 tablespoon lemon juice
- 1 tablespoon vodka (optional - keeps the sorbet from freezing completely)
- pinch of kosher salt
- Make the simple syrup: combine all ingredients except mint leaves in a small pot. Cook over medium heat until the sugar has dissolved and the mixture is simmering, remove from heat. Add the mint leaves and stir. Let the syrup sit for 10 or 15 minutes to steep. Strain out the mint leaves and lemon zest.
- In a blender, combine the strained syrup with the remaining sorbet ingredients. Process until thoroughly pureed. Pour the mixture into a bowl, cover and refrigerate for at least a couple hours, until very cold. Churn according to your ice cream maker's instructions.