Watermelon, Cantaloupe, or Honeydew Sorbet
We especially loved the flavor of our sweet, honeyed ‘Ambrosia’ cantaloupes in this sorbet, but the greenish ‘Sharlyn’ melons
and ‘Sugar Baby’ watermelons were good too. The sorbet is best when eaten as soon as possible after freezing, because the
lack of refined sugar makes it turn icy as it sits in the freezer. The good news is that any leftover sorbet makes an excellent
granita: Turn it into a square baking pan, rake it with a fork until fluffy, cover, and freeze. To serve, let the granita
sit at room temperature for 5 minutes, then re-rake with the fork until fluffy.
Recipe: Watermelon, Cantaloupe, or Honeydew Sorbet