Cantaloupe Sherbet with Watermelon Balls [ice cream maker]
From: Languedoc and Roussillon, France
Comments: For even more taste, use cantaloupe meat along with seeds*; strain mixture.
Servings: 4
  • 4 cantaloupes
  • 4 1/2 ounces [75 g] sugar
  • 1/2 cup [125 mL] water
  • Juice of 1/2 a lemon
  • Watermelon
  • Cut off 1/3 of each cantaloupe.
  • Remove seeds* and fibers.
  • Remove and strain pulp.
  • Reserve cantaloupe shells and strained pulp separately, refrigerated.
  • Boil together sugar and water for 3 minutes, to get a syrup; stir in lemon juice.
  • Leave to cool before mixing in 2 1/2 cups [625 mL] of reserved strained pulp.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.
  • Using a special spoon, shape a little of watermelon meat into tiny balls.
  • Fill each cantaloupe shell with scoops of cantaloupe sherbet and serve, decorated with watermelon balls.