When I was growing up, my best friend Johanna's dad was a sorbet maker, he stayed up all night long in his factory making sorbets and they were amazing. All the fanciest places in Palm Beach bought his sorbets and crazy sorbet cakes. Cantaloupe was one of my favorite flavors. This cantaloupe "sherbet" (recipe from epicurious) was not as good as that. I made it last night and it came out of the ice cream maker with a soft-serv consistency, which I knew would happen, but then this morning it should have been perfect. But it's kind of icy and flaky, which is a slight bummer. But it still has a delicious flavor and is a refreshing foil to the intense chocolate. The dark chocolate-mint sorbet, on the other hand, (recipe from chocolate & zucchini (via David Lebowitz), modified to add the mint) would maybe be acceptable to Bernard. It's really, really delicious. If I may be so bold, it's almost like the minty, sorbet version of TooJay's Killer cake.
jamiedivine added this photo to their favorites. (59 months ago)
featherbed 59 months ago | reply
WHOA! you beautiful crazy lady! This is genius! I have never had cantaloupe sorbet and now I know how hollow my life has been!
spaniella 59 months ago | reply
I discovered that letting it sit out for 15 or so minutes before you eat it gets it back to that perfect texture!
a arp 59 months ago | reply
Weird, Vanessa, I was totally going to tell you about David Lebovitz's chocolate sorbet recipe (I got it here), but it looks like you beat me to it. Isn't it the best thing ever? I can imagine it being even more amazing with mint.
spaniella 59 months ago | reply
It is the best thing ever! I love how dark brown it is. And Jesse can have it! I ended up using the cantaloupe sherbet in champagne, which was awesome!