So I’m playing mommy to four kids for the next few days. This is one of the highlights of summer for me since I get to spend quality time with four of my nieces and nephews. There never seems to be enough time to do everything on the list but Christian (18), JC (15), Isabella (13) and Alana (8) are some of the most gracious kids I know. This has been an annual event since I moved back to the Bay Area 10 years ago and I dread the day when they decide it’s no longer cool to hang out with me. Until that time comes I’ll take advantage of “now” and by then, Alyson (4) and Carina (3) will be old enough to join the group.
I’m finding that my time management skills are seriously lacking when it comes to kids. We finished breakfast at 10:30, arrived at the Exploratorium at noon and didn’t have lunch until mid-afternoon. After an early evening swim, this is the first lull of the day and everyone’s still too full to have the dinner I prepared. How do you moms do it? Hats off to you!
I did have time to prep this sorbet before breakfast, though that’s not saying much. Puréeing the cantaloupe and heating it up with sugar was all I needed to do before letting the ice cream machine do the rest this afternoon. The result of my minimal efforts was a wonderfully refreshing sorbet. The sugar enhanced the natural sweetness of the cantaloupe, fresh-tasting and very fruity.
The recipe I used called this a sherbet but I think it’s really a sorbet. A quick check on the web explains that while sherbets and sorbets use the same base ingredients, sherbets usually contain dairy. Whatever you may choose to call this, it’s a winner.
Adapted from Chez Panisse Desserts
- 3 pounds ripe sweet cantaloupes
- 7/8 cup sugar
Scoop out the seeds of the sliced melons, being careful not to cut too close to the rind. Purée in a blender and measure out four cups.
Put one cup of the purée in a saucepan with the sugar and heat until the sugar is dissolved. Stir constantly.
Pour this mixture into the remaining melon puree and chill. I let mine chill for a few hours and transferred to the freezer about 15 minutes before I was ready to finish in the ice cream maker. Freeze according to your ice cream maker instructions.