Charentais Melon (Cantaloupe) Sorbet Recipe
from Bouchon cookbook by Thomas Keller
Ingredients
- 2½ pounds cleaned ripe Charentais melon or other melon peeled, seeded, and cut into chunks (about 4 cups)
- ½ cup sugar
Instructions
- Place the cut melon on a paper towel-lined tray and let sit for 12 hours in the refrigerator to drain excess moisture.
- Combine the melon and sugar in blender and blend to a puree.
- Transfer to an ice cream machine and freeze according to the manufacturer's instructions.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!