The thermometer is creeping up and up. Every summer the craving for fresh fruit right out of the fridge hits me. Nothing is more refreshing. What says summer more clearly than a thick slice of cold watermelon?
Unless you're a kid. Then fruit is good. But popsicles and ice cream are better. C'mon now. It's a summer tradition bred into us through the generations.
How to balance the two so the kiddos get their frozen treat, but still get the healthy benefits of fruit? Frozen fruit. You knew that. And I just whipped up a batch of frozen fruity goodness from one of my kids' favorites: cantaloupe. They were drawn in by the promise of creamy frozen deliciousness in a bowl. And pleasantly surprised by how much it really tastes like fresh cantaloupe.
Pick your favorite melon and try it today. You won't regret it.
Simply Fruity Sorbet
2 c frozen melon
2 Tbsp oil (I used safflower)
1/4 c sugar, or to taste (we used a bit less)
Cube melon and place in baggie or freezable container. Freeze solid. Remove from freezer and place in food processor. Pour oil and sugar over frozen melon. Pulse until melon breaks into large chunks. Once uniform pieces are achieved, turn on processor and allow to blend for 1-2 minutes, until smooth and creamy looking. Enjoy immediately or put it back in the freezer for later. The oil keeps it from freezing solid, so it will still be ready to enjoy!
You could also puree this mixture with fresh melon, and then freeze for enjoyment. Either way, it is tasty. Use about one tablespoon of oil per cup of melon (or fruit), and adjust the sugar depending on the sweetness of the fruit you are using. Enjoy!
(OK, I admit, it got a little soft while posing for pictures. And I licked the bowl, because melted ice cream has no calories, right? A word of caution: the texture is kind of strange if you wait until it's soup to eat it. Frozen is recommended.)
That looks lovely!
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