Lately we’ve had a surplus of fruit. Lots of rain, and at the right time, has resulted in our trees being completely weighted down with pears, plums and quinces. So yes, there will be a jam making/canning post in the near future.
Because with those types of fruits, preserving is no problem. Add a bit of sugar and heat, and we’re set for the winter.
But we have also been blessed with WAY too many melons. No, we didn’t grow them ourselves. Melons need copious amounts of irrigation, which we don’t have. Our sturdy fruit orchard relies purely on nature.
Our handy man, however, works mornings picking fruit and vegetables, at a farm down by the river. He gets part time work all during the summer, and late August is melon time. So when Domenico arrives to pick him up in the morning, at the melon field, he fills up the trunk with melons that have been deemed ‘not perfect enough’ for sale. Their only fault, as far as I could see, was that they weren’t completely smooth or had a slight blemish. Go figure.
While I was very excited to have all this free sweetness, I have to admit that after an entire week of prosciutto e melone, and melon for breakfast, even I was getting a bit bored. And since melon is so full of water, it really doesn’t do well in the jam department. It just ends up tasting too vegetal and blah.
Which is why I’ve turned to melon sorbet. Too easy to make, you just have to whizz up the melon in a food processor, with a bit of sugar, then pop it into the gelato machine.
Of course it’s fantastic as is, but even better with a splash of Campari poured over the top. The colors are almost too pretty, but it’s the sweet melon blending with the bitter Campari that I love.
While I’m on a melon sorbet binge now, I’m sure I’ll tire of this too. So if you have any other ideas, I’m all ears.
melon sorbet with campari
1 very ripe melon (about 2 pounds/ 1 kilo
1/2 cup sugar
1/4 tsp salt
1 tablespoon fresh lemon juice
Split the melon in half and scoop out the seeds. Cut the melon into slices, and remove the rind. Then cut the melon into chunks.
Place the melon in a food processor with the sugar , salt and lemon juice, and process until very smooth.
Chill the mixture in the fridge, then freeze it in your ice cream maker.
When it is done, it will still probably be pretty soft. Put it in the freezer for a couple of hours to firm up.
To serve, scoop into individual dishes, and top with Campari.
Since this is a very ‘watery’ sorbet, it tends to crystalize if you leave it for any length of time in the freezer. So either eat it all at once (best option) or else let it rest outside of the freezer for a half hour, then whisk it with a fork and refreeze to firm up.