I lived in Canada for few years now, and I got used to hearing people (including me) use the weather as an excuse for a lot of things.If there is any topic that people could relate to anywhere, it’s the weather. It is always a good start-up topic for any conversation, you can always get a response. If you get lucky , the conversation could progress in other interesting topics like traveling or food. I guess, I am aiming more of the later, food.
I think I’m obsessed with food. I’m obsessed in making it, more than eating it. I like the process, especially if it is a quick and easy one to make like this Cantaloupe Sorbet. This is more icy though that smooth, because of the amount of water stored in Cantaloupe.I made Fudge Chocolate Banana Frozen Yogurt few weeks ago, I think something fruity this week is nice. You only 2 ingredients and No machine needed. Let’s get started!
- 3 cups frozen (15oz/390g) Cantaloupe cut into small pieces
- ¼ cup (70g/2 ½ oz) condensed milk
- Combine the frozen fruits and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop or leave overnight in the fridge
- Keep in the freezer for up to 6 weeks.
Good to Know:
- If you do not have condensed milk, you can replace it with honey, although using condensed milk will give you a more creamier texture plus the sweetness.
- Start with 1/4 c sweetener and adjust sweetener as desired. Increase by adding 1 tbsp at a time. If you use full fat condensed milk, you may want to start with 3 tbsp instead of 1/4 cup. Full fat tends to be sweeter than fat free condensed milk.
- You can mix and match fruits, whatever you have that goes well together.
- It is important to use frozen fruits to achieve a thicker base.
- You can also use this for Cantaloupe Milk Shake. Scoop it in a blender or drinking bottle. Add a little bit of honey and milk and then shake it until it starts to dissolve. Pour in a glass and Enjoy!
Try it and let me know how it goes. Feel free to share this recipe!♥
Recipe Adapted from: Gemma’s Bigger Bolder Baking