We have been eating tomatoes all kinds of ways; I had some firm ones that I was going to use in a casserole (it actually calls for green tomatoes, but I couldn't find any at the market on Sunday). They ripened very quickly, however, and looked like they'd be luscious. Fortunately, we had a few slices of bacon in the fridge. Combined with some lettuce and basil from our container garden, we were set.
We got an early cantaloupe on Sunday; sadly, it wasn't all that tasty (too early, I think). Mixed with some sugar, however, it became a light and pretty sorbet - like a bite of the ripest melon, only better.
Cantaloupe Sorbet
adapted from The Perfect ScoopPuree all ingredients in a blender until smooth. Taste, and add a little more OJ if desired. Chill and freeze in an ice cream maker.
- 1 ripe cantaloupe, cut into chunks
- 1/2 C sugar
- pinch salt
- 2-3 Tbsp orange juice
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