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 Epicurious.com- 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.
Gourmet June 1993
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.