Spotted some personal-sized cantaloupes at the local farmers market today! I was lured in by the intoxicatingly sweet scent – I had to get some.
The cantaloupes made two perfect bowls after I scooped out the bright orange flesh, then it was time to make some sorbet!
Cucumber Melon Sorbet
• 1 mini cantaloupe
• 2 small Japanese cucumbers
• 1/2 cup water
• 2 Tbsp honey
Purée all ingredients together and put in ice-cream maker for 30 minutes and serve in the cantaloupe bowls. If you don't have an ice-cream maker, freeze the mixture in the cantaloupe bowl for a 45 minutes and as it starts to freeze, remove it from the freezer and whisk it with a fork. Return to freezer and keep checking back every 20 minutes or so, whisking as it chills. The sorbet should be ready in about 2 hours. Enjoy!