MELON MADNESS {Cantaloupe Sherbet}

As promised, the start of Melon Madness! When I came home from the Chesterhill Produce Auction with 8 melons, I knew I needed to get creative.

First up: Cantaloupe Sherbet! This recipes makes a deliciously dreamy dessert with a cool creamy texture. This recipe can also be made with out the milk for a dairy free alternative.

CANTALOUPE SHERBET

Ingredients:

• 1 pound of extra-ripe cantaloupe
• 1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
• 1/2 cup whole milk
• generous pinch of salt

Directions:

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
2. Add the milk, and salt.
3. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Add honey a little at a time, sweetening to taste. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
4. Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Serves 4 to 6.