Strawberry Cantaloupe Sorbet photo and recipe by Lindsey Johnson makes 1 quart
Try a few small scoops in a tall glass of sparkling water to make a refreshing mocktail, or you could add vodka or rum for a mixed drink.
12 o unces (about 2 cups) cubed cantaloupe 12 o unces(about 2 cups) fresh or frozen strawberries juice of 1 orange 他 cup granulated sugar (use less if the fruit is really sweet) 1 tablespoon fresh ginger, finely grated m elon cubes and sliced fresh berries, for garnish 1. Puree all the ingredients in a blender. Strain to remove any seeds, if desired. Chill until very, very cold, about 3 hours. 2. Churn in an ice cream maker according to manufacturer directions. Transfer to a freezer-safe container with a tight fitting lid. Freeze until firm enough to scoop. (Or serve right away for softserve.) Serving suggestion: Put sorbet into individual serving cups and press surface with waxed paper, freeze until firm, and top with fruit.
cafejohnsonia.com