All Four Burners

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