Cantaloupe Sherbet

By: The Local Palate
cantaloupe sherbet

“For this, we took cantaloupe juice and turned it into a classic sherbet,” says Chef Brian Baxter. In this recipe, the melon is cooked in St-Germain Elderflower Liqueur, pickled elderflower, and sake, and then dehydrated it to make a concentrated, chewy bite of cantaloupe. “The chilled, reduced syrup is poured over the chewy cantaloupe, and the sherbet is topped with pickled elderflower.”

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Makes 2 servings

    For the Cantaloupe Sherbet
  • 1 cup heavy cream
  • 1½ cups corn syrup
  • ½ cup sugar
  • ¼ teaspoon salt
  • 2 cups cantaloupe juice
  • For the Pickled Elderflower
  • 1 pint fresh elderflowers
  • 1¼ cup cider vinegar
  • 2/3 cup St Germain Elderflower Liqueur
  • ½ cup sugar
  • For the Candied Cantaloupe
  • 6 2/3 cups cantaloupe, deseeded and cut into 1″ x 3” x ⅛” thick slices
  • 1 3/4 cups sugar
  • 1 cup water
  • 2/3 cups sake, alcohol burned off
  • For the Cantaloupe Syrup
  • 3 1/3 cup reserved candied cantaloupe liquid
  • 1 teaspoon citric acid
  • Sea Salt, for finishing

Make the Cantaloupe Sherbet

  1. Bring the cream, corn syrup, sugar, and salt to a simmer.
  2. Once dissolved, remove from the heat, and stir in the melon juice.
  3. Pour into Paco canisters and freeze.
  4. Spin 3 minutes before using.

Make the Pickled Elderflower

  1. Bring the cider vinegar, sugar, and St-Germain to a boil for one minute.
  2. Pour over the flowers and allow to cool at room temperature.
  3. Store in the refrigerator for at least 5 days before using.

Make the Candied Cantaloupe

  1. Mix all the ingredients together and cook over a double boiler until the cantaloupe is tender but still holds its shape.
  2. Remove the cantaloupe ribbons, gently draining off as much of the liquid as possible.
  3. Dry at 120°F until chewy but not dry. Reserve the liquid for the cantaloupe syrup.

Make the Cantaloupe Syrup

  1. Mix until the citric acid is dissolved. Reserve chilled.

Finish the Sherbet

  1. Place a spoonful of the chilled cantaloupe syrup in the bottom of a bowl.
  2. Cut a cantaloupe ribbon into 3equal pieces and add to the syrup.
  3. Place a quenelle of the cantaloupe sherbet in the bowl, and finish with a few pickled elderflowers and a pinch of Maldon.
  • Recipe Excerpted From
    In The Catbird Seat, by Brian Baxter

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