Cantaloupe Sherbet

 Changing seasons,

as fruits go...

As I make my way through a few fruit recipes this week, and venture around the produce markets, to my surprise, I came across several large bins of melons. It seems a bit early for local melons here in the south.

Watermelons of various shapes and varieties, even the seedless kind; honeydews and cantaloupes all piled in mounds and all were producing wonderful, tropical-like aromas as I walked pass each bin. Of course, I had to pick up and smell, press a little on the outer skin just to make sure they were real, and to judge how fresh they actually were. Imports from South America, but until Florida or local fields come in, these will certainly do.

Today's recipe is one from a co-worker, rather from his mother and is ever delightful using just about any fruit. When I first heard about it, I thought of an ice cream / sorbet made with cantaloupe I remembered having as a child back in my hometown. You know how southern women can come up with some pretty darn good stuff. Well, this is one of those darn good recipes. Enjoy!

Mamae McClure's

Cantaloupe Sherbet
 

4 cups cubed cantaloupe
2 cups buttermilk
2 cups sugar
1 tablespoon vanilla

Place all in a blender and pulse a few times to mix. Adjust sugar if needed. Pour into an aluminum pan and freeze. When this has set, cut into cubes and pulse a few more times until mixute is slushy but with bits of cantaloupe remaining. Refreeze. Scrape and place in dessert cups to serve. 

Note: Add a sprinkle of cinnamon or grated candied ginger if desired.