It’s said that the sensory experience of eating—the scents, the textures, the tastes—has transportive powers and the capacity to transform even the heaviest sadness into beauty. (Need evidence? Reference the epic Como Agua Para Chocolate—Like Water for Chocolate.)
So what about a food that instantly transports you to your happy place—sunshine, ease, light trade winds blowing through the palms, ocean lapping at the shore a few feet away? For me, this sorbet is that food. It’s light, sweet, full, and tangy, with a depth that comes from a touch of sea salt.
It’s like the ocean came to you with a sorbet delivery on a hot summer day. The coconut melds perfectly into the cantaloupe’s near cloying sweetness, and is balanced by fresh lime juice. Are you drooling yet? Sprinkle on a touch of sea salt, and you can practically feel the breeze sweeping in off the ocean.
Feel free to adjust the amount of honey you use depending on how sweet your melon is. That sounds like a dirty joke but it’s not, I promise. I mean, how sweet is your melon??? KIDDING. (Wait, what’s the joke? I still don’t know.)
CANTALOUPE COCONUT LIME SORBET.
- 1 cup coconut milk full fat
- 4 cups cantaloupe chilled
- 3 tablespoons + 1 ½ teaspoons lime juice
- ½ cup + 1 tablespoon honey
- ¼ teaspoon sea salt
- 1 ½ tablespoons vodka optional to keep sorbet scoopable once frozen
- ¼ cup unsweetened coconut flakes raw or gently toasted
Prepare ice cream maker by freezing the freezer bowl at least 24 hours prior to making.
Blend all ingredients in a high speed blender until completely smooth.
Assemble ice cream maker, turn on, and pour in the sorbet mixture. Churn about 25-30 minutes, or until frozen. 5 minutes before turning off, pour in the vodka if you’d like to keep the sorbet sociable once it’s fully frozen.
Empty into a freezer-safe container for storage and freeze at least 3 hours before serving. Let sit for a few minutes prior to scooping if it’s too hard to get in there easily.
Top with unsweetened coconut flakes when serving!