FoodNerd!

cantaloupe sorbet

For some reason, our garden cantaloupes have been starting to mold before they are fully ripe, so in order to deal with the mangled chunks of yummy but none-too-sweet ripe melon, I made them into sorbet. Taking a tip from the strawberry sorbet I had at Jiraffe in LA, I put some sauternes in with the melon and sugar. Holy cow! Just like the strawberry, the melon is pushed right over the edge into glory by that wine's sweetness and floral overtones. The alcohol also helps keep the texture soft and velvety, rather than icy. I ate some every day for a week, and there's still some left, which I think I might go eat right now. Oh, how I love the sweet fruity desserts!

(though still, as good as this melon sorbet is, the All-Time Best Fruity Dessert Ever prize still belongs to the lime sherbet made this spring. Hot damn.)