Today´s cantaloupe sorbet recipe is a throwback at a former job and a restaurant I used to work at 2004 with Steffen Sinzinger from Berliner Speisemeisterei. The menu was rather classic, but very inspiring for me at this time. The time i spent working there of course had an impact on me and my cooking from this day on. I always took a bit from every colleague with me and combined it with my point of view. This is not something that makes you less creative, it is something that lets you grow a bit more and opens your eyes to see a wider perspective.
We used to serve this recipe with fresh strawberries and chocolate brittle. My way today is a spicy chocolate pesto, made from black pepper. I really like the refreshing aspect of this sorbet combined with a slightly spicy touch of the pesto.
For me sorbet is always the better alternative over ice cream and it is done so easy. You do not even need a sorbet machine. I always deepfreeze the main ingredients and then I simply blend them in my Vitamix. Voila in a few seconds ready to eat. I served the „iced cantaloupe“ to my little ones without letting them know that it would be sorbet. Their faces were priceless the moment they wanted to take a big bite. „dad that is no melon, is it ice cream? How is that possible?“ These small things always make them happy and so it did not take long to finish our „iced cantaloupe“.
Try it out yourself on the next hot weekend and treat you and others to this surprising dish.