Recipe: Cantaloupe sorbet
- 3½ cups strained cantaloupe juice (from 2 large ripe cantaloupes; see Note), or as necessary
- 1½ cups simple syrup, or as necessary
- Juice of 1 lemon
- ½ teaspoon salt
1 Combine the cantaloupe juice, simple syrup, lemon juice, and salt in a bowl, stirring well. Do the egg test (see below) and add more juice or water or more sugar syrup, a little at a time, if necessary. Cover and refrigerate for about 2 hours, until thoroughly chilled.
2 Freeze the sorbet in an ice cream machine according to the manufacturer’s instructions. Pack into a freezer container and freeze for at least 1 hour before serving. (The sorbet is best served the day it is made.)
Note: If you don't have a juicer, peel, seed, and chop the cantaloupes and puree, in batches if necessary, in a food processor. Set a strainer lined with dampened cheesecloth over a bowl and strain the puree into the bowl, pressing on the solids to extract as much juice as possible.
THE EGG TEST
At Otto, we use an instrument called a refractometer to measure the sugar density of our sorbets. The unit of measurement is degrees Brix, and we shoot for 26° to 28°F for the best texture and flavor. But there is a fairly reliable home trick for gauging sugar content: the egg test. Pour the sorbet base into a tall narrow bowl at least 8 inches deep, and gently add a well-washed raw egg in the shell. The egg should float to the top and, ideally, show a circle about the size of a nickel above the surface. Too much egg showing means the sugar content is too high, and you should add a little more fruit juice or water. Too little egg showing means not enough sugar, so you'll need to add more. It is useful to keep some simple syrup on hand so you can quickly adjust the sugar level--just add it in small increments to avoid losing the flavor you are looking for.
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From Molto Gusto: Easy Italian Cooking by Mario Batali. Published by Harper Collins. Copyright 2010 by Mario Batali. All rights reserved. Reprinted by permission of Harper Collins.