Musk Melon (Cantaloupe) Basil Sorbet
Posted on 05 September 2012
I never gave a second thought to where cantaloupes are grown.
Actually, I never even gave them a first thought.
Italy? El Salvador? China? Seriously, no clue.
But, once I moved to Colorado, summer was all “peaches peaches peaches” and “cantaloupe cantaloupe cantaloupe.”
Since they conjure memories of cheap fruit salads, I am not a fan of cantaloupes. I once made prosciutto-wrapped melon for the first party I ever hosted (coincidentally, back in the summer of ’99, when I lived in Denver before). Its success was largely due to its addictive combination of salty and sweet.
Now, as a true Coloradoan, it felt compulsory to use cantaloupe as part of a recipe this summer. After some research, I focused on sorbets, agua frescas (or should that be aguas frescas?), and cold soups. The ice cream maker looked awfully lonely…so, yes, sorbet — with some savory basil for good measure — was the right choice.
Rather than a cloying dessert, this sorbet is best served as a refreshing palate cleanser between courses.
P.S. Is there a difference between musk melon and cantaloupe? They seem to be at least closely related, if not the same.
Adapted from Food & Wine