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Saturday, August 18, 2007

Cantaloupe Lime Sorbet with a hint of Tarragon

The Altitude Adjustment Section
Okay, so it's not actual high altitude baking, but it is a tasty, healthy sweet. This is another great Weight Watchers option. I do fresh fruit sorbets all summer long and always keep a few flavors in the freezer. They get hard over time, so it's best to let soften about 15 minutes on the counter, then re-whip in the food processor and put back in the freezer until it's time to serve. Just be sure to use ripe fruit. I usually keep my fruit in a bowl on the counter for a week till it smells quite fragrant then I cube it and freeze it. Cantaloupe is a great base and you can add berries, peaches, or — for a creamier texture — a banana. Freeze everything separately and combine as needed.

1/2 cup water
1/3 cup Splenda sugar substitute
30 medium tarragon leaves
1 medium cantaloupe, well ripened, skinned, seeded, cut into cubes and frozen in ziplock bag
3 tablespoons lime juice

In a small saucepan, combine water, sugar substitute, lime juice, and Tarragon; bring mixture to a boil over medium-high heat. Boil for 1 minute, reduce heat and simmer for 3 minutes more; remove from heat and let cool. Strain out tarragon. Next, take frozen melon cubes out of freezer and puree in food processor. Add sugar syrup. Take puree and pour into shallow metal tray and freeze till solid about 30 minute. Break up with a fork and place back in food processor. Puree till smooth and refreeze. Eat soon! Yields about 2/3 cup per serving. 8 servings.