When it comes to homemade foods, the taste often goes beyond the sum of the ingredients. There is depth to this sorbet.
The depth of waking up my three year old early on a Saturday so “just the girls-es” could head out to the farmer’s market “all by ourselves-es.” Then picking out the first thing Natalia really wanted, which happened to be a cantaloupe. Hearing the farmer state with pride how sweet her melons were. And they were, sweet beautiful summer delights.
Usually we just serve cantaloupe up straight, but this one needed a special destination. A cool treat for a hot day would be perfect.
Then there were the eyes wide with delight when I served this simple sorbet– wonderful after the anticipation and several hours of waiting for it to fully freeze.
Photographing this dish was also particularly fun because I was able to use a bowl I painted in the shots.
I have done art ever since I could hold a pencil, but the business of life has been choking that out of me the last few years. But, that bowl is a sign of letting the artist in me out to play with just a few of the shapes and colors waiting. Those times away from the business painting a piece of pottery have been healing to this parched creative.
Food tastes better served in one’s artwork. There probably is a scientific study proving that somewhere.
But, I digress.
I feel the appreciation of homemade foods is dying. Honestly, most people could get away with never cooking. But, there is just something so wonderful about getting in the kitchen — especially when it is with my family — and making something that will bring smiles.
“Ice cream that doesn’t hurt my tummy” as the three year old puts it (she can’t have dairy). Such a special treat for her to have, and for me to give it to my kids.
Simple, but delicious, mostly local, natural, food – enjoyed as a family. I am seriously sitting here grinning like a fool as I write and think about this.
- 3½ cups cantaloupe puree*
- ½ cup honey or maple syrup
- 1 pinch salt
- 1 tablespoon chopped fresh basil (loose, not packed)
- 2 tablespoons vodka (use potato vodka if needed for allergies)
- *Puree the flesh of 1-2 cantaloupes in a food processor until it is liquid-y and (almost) smooth.
- Mix everything together.
- Freeze in an ice cream machine until it is slushy consistency (see photo above). Mine took around 20 minutes.
- Spread into a container for storage. Freeze for 3-4 hours until set.
- If you want pretty scoops let it sit out for a few minutes before attempting to serve.
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