Cantaloupe Sherbet Recipe
House-made local cantaloupe sherbet, crispy prosciutto, groundworks basil, black pepper, EVOO
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Ingredients
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Sherbet
Method
Preparation
- 1
Prepare the Cantaloupe
Cut the cantaloupe in half, remove the seeds, and scoop out the flesh. Measure out 4 cups of cantaloupe flesh.
- 2
Blend the Mixture
In a blender, combine the cantaloupe flesh, granulated sugar, lemon juice, heavy cream, and salt. Blend until smooth.
- 3
Chill the Mixture
Pour the blended mixture into a bowl and refrigerate for at least 2 hours.
- 4
Churn the Sherbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 5
Freeze the Sherbet
Transfer the churned sherbet to an airtight container and freeze for at least 4 hours or until firm.
- 6
Prepare the Prosciutto
While the sherbet is freezing, preheat the oven to 400°F (200°C). Lay prosciutto slices on a baking sheet and bake for 10-12 minutes until crispy. Remove and let cool.
- 7
Serve
Scoop the cantaloupe sherbet into bowls, garnish with crispy prosciutto, fresh basil leaves, a sprinkle of black pepper, and a drizzle of EVOO.