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What has four ingredients and tastes like the essence of sunshine? Klancy Miller’s cantaloupe-mint sorbet—from her cookbook Cooking Solo—is what. It’s officially all we want to make (and eat) in the dog days of summer.
Wondering about this recipe’s origins? “It was swelteringly hot and I had an abundance of melon and mint,” Miller writes, “so I thought, why not make sorbet? Nectar of the gods—that’s what this stuff is. It’s reason enough to buy an ice cream maker.”
All right, we’re sold.
Excerpted from Cooking Solo © 2016 by Klancy Miller. Photography © 2016 by Tara Donne. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
1 cup water
½ cup sugar
1⅔ cups diced ripe cantaloupe (about ½ large cantaloupe)
1 tablespoon chopped fresh mint
1. Make a simple syrup by combining the water and sugar in a small saucepan over low heat, stirring occasionally until all the sugar dissolves. Set aside to cool.
2. Put the cantaloupe in a blender along with the cooled simple syrup and mint. Pulse a few times to mix, then process on high speed until smooth and homogenous. Pour the puree into a bowl, cover and refrigerate until well chilled, at least 2 hours.
3. Pour the cold mixture into an ice cream maker and process it according to the manufacturer’s instructions. Serve immediately, or transfer to a covered container and store in the freezer for up to 1 week.