Cantaloupe Sherbet

This deliciously light, sweet and refreshing Cantaloupe Sherbet has everything and nothing to do with what I’m about to say.

I do a lot of thinking in the shower. Why do you need to know that? Well, you probably don’t. Nevertheless, allow me to over share. I got this new minty shampoo and it works wonders in the thought department. I think the fresh minty smells might be penetrating my brain.

Last minty shower I got to thinking about my dream job. After I mulled over my dream job I got to thinking about you. Yes, you. I think about you. It’s true. What’s your dream job? Are you lucky enough to have it? Does it pay you the millions of dollars that you deserve? Are you paid in smiles from your little squirt? Do you wake up in the morning before the alarm goes off because you’re thrilled to get to work? If not, what’s the difference between what you do now and what you really want to do? What will it take to make your dreams your reality?

I know. Lots and lots of questions. I told you the minty shampoo was good!

In some ways, I think I have my dream job. I get to cook and write about food virtually every day of the week. If someone would have told me two years ago, while I was grinding away in college, that I would soon get to write about and photograph food, I would have said to them “Awesome Opossum!”

So I feel like I’m mostly living the good life. Of course there’s the day to day of life that sometimes seems daunting or downright annoying, but all things considered it’s a dreamy.

This can’t be it though. I’m not done dreaming it yet! I think one of my dream jobs would be working for Epicurious or Bon Appetit or Gourmet Magazine in some way. Dreamy right!? I’d also like some sort of television or Internet show. I know. I owe you another podcast. Long story. I’m working on that. Maybe more minty showers will lead me in the right direction.


Remember I said that this post has everything and nothing to do with my ramblings?

Well this lovely Cantaloupe Sherbet is a recipe from my dream job destination. The recipe didn’t have a picture attached, so you can say you saw it here first.

The flavor of the cantaloupe sherbert is just outta sight. It’s light and sweet but the cantaloupe flavor really comes through. It’s not over laden with sugar. The consistency might be an issue. I keep my freezer very cold and this sherbert isn’t exactly a scoopable treat. Once in the freezer overnight, the only way I got it into the cup was as a shaved ice/granita kind of thing. Let’s just say I did more scraping than scooping . Maybe I churned wrong? I dunno. Hard to say.

Important! Check out the second installment of Baking Basics at Foodproof.  It’s more than you ever wanted to know about muffins.  Good stuff.

Cantaloupe Sherbet

Gourmet June 1993

Print this Recipe!

1/2 cup water
1/2 cup sugar
2 tablespoons Pernod (Forgive me, I used a bit of rum. If you leave out the booze just add substitute corn syrup and a pinch of salt.  But as Shawn noted in the comments below, the alcohol is an important part of the freezing process.  Thanks Shawn!)
two 3-inch strips of lemon zest
1 tablespoon fresh lemon juice
1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
1/4 cup heavy cream

In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions.

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42 thoughts on “Cantaloupe Sherbet

  1. Hearing you talk about how you were a college student with culinary aspirations really gives me hope because I am currently an international affairs major who would really love a career in food. I don’t know how I’m going to do it, but I would love to turn my love of cooking and baking into a career!

    Thanks for this amazing blog (I found it a few days ago via FoodGawker)!

  2. This looks so good! cantaloupe is not incorporated into enough stuff. I had a cantaloupe milkshake once (in egypt) and of course this is not a regular menu offering here in the US

    My dream job would be doing translation and doing it at home. I don’t really care what I’d be translating but I’d like to be paid enough that I can work 30 hours or less a week and not have to go anywhere. Ideal!

    I enjoy your site a lot, thanks for posting great recipes.

  3. how i love a cantaloupe and often have it mixed with honeydew for breakfast. my dream job? to eat said honeydew and cantaloupe at my writing table as i complete my next novel–i want to be a published novelist. i have one completed but am still looking for an agent. one day (hopefully soon) you’ll see my name at borders or barnes and noble–and i don’t mean on a nametag as i cashier behind the counter. :)

  4. That’s a delicious looking sherbet and I love that sweet, mild, musky aroma from a great cantaloupe.

    As for the job questions…its complicated. Things used to be easy when I was in school–its easy to say what you want to do when you’re not there yet… *shrugs* We’ll see where things go

  5. oops, most importantly… the sherbert! It looks delicious and sounds extremely refreshing (here’s to one more *tiny* heat wave before the summer’s completely over).

  6. Joy, I completely relate to this post. 1) I absolutely love my minty shampoo. Do you use the one from Origins? it’s by far my favorite :)
    2) We share similar dreams :) Personally, I would love to travel for one of those major magazines and learn about the different cuisines around the world!

  7. Hmmm… I would have to say my dream job would be to own/operate a quaint little Patisserie/Chocolaterie/Coffee&Tea House where my wife and I could both do the things we love to do – I would do the baking and confectioning while my wife would run the coffee shop and host tea parties. Ideally, it would be somewhere in a nice little coastal town. What’s stopping us? Well, an 18-month old sweetie pie, plus the requirements to be practical. I may not be living the dream, though I do have a good job about which I won’t complain. I can get close by blogging – love to cook, love photography. Nice post, nice thoughts. Can’t enjoy the sherbet though as I don’t care for cantaloupe, sorry.

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