Not a problem! I am going to use the Cook's Illustrated master recipe for
fruit sorbet. I'm going to seek out very ripe, if not overripe, canteloupe,
as to avoid having it taste like cardboard. Also, I am going to try to seek
out a tiny bottle of Midori to use in lieu of the vodka. If not, I'll just
use grain alcohol, as I think it is even more undetectable than vodka. I'm
using the full 2 T of lemon juice.

To all RFCers: I HIGHLY recommend getting a membership to
http://www.cooksillustrated.com . You'll thank yourself over and over.

--

Creamy Fruit Sorbets
Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky
sorbets is plenty of sugar and a bit of alcohol.

Challenge: Our goal was simple. Restaurant sorbets are invariably creamy and
silky. They literally melt in your mouth, almost like ice cream. We found
homemade sorbets tasted fine flavor-wise but tended to be overly icy. We
wanted to figure out why.

Solution: After much trial and error, we found that a high sugar
concentration, simple as it is, turned out to be the solution to creamy
sorbets. Sugar controls the texture (see "How to Retard Freezing"). By using
one-half cup of sugar per cup of fruit (give or take a few tablespoons
depending on the fruit), we were able to achieve the desired result: smooth,
creamy texture without cloying sweetness. We also found adding a tablespoon
of high-proof alcohol improves the texture of the sorbets and permits a
slight reduction in the amount of sugar. Tasteless vodka is our first
choice.

MASTER TECHNIQUE FOR FRUIT SORBETS

Serves 4

This recipe can be used to make any fruit sorbet. See the chart (download
from link below) for directions on preparing the fruit puree or juice. Since
vodka is tasteless, it can be used with any fruit, but other suggestions
appear above. For fruits not listed, follow directions for a similar fruit.
For example, follow the lemon recipe to make lime sorbet.

2 cups fruit puree or juice
3/4-1 1/4 cups sugar (see chart for exact amount)
0-2 tablespoons lemon juice
1 tablespoon vodka or other alcohol

1. Prepare fruit puree or juice as directed in chart.

2. Combine fruit puree or juice, sugar, lemon juice, and alcohol in large
bowl. Stir on and off for several minutes until sugar has dissolved. (To
speed chilling process in step 3, combine ingredients in a metal bowl set
over a larger bowl filled with ice water.) Rub finger along bottom of bowl
to see if sugar has dissolved.

3. Pour mixture into small container. Seal and refrigerate until mixture is
no more than 40 degrees. (If mixture has been stirred over a bowl of ice
water, it may already be cold enough, and this step may be omitted.)

4. Pour chilled mixture into container of an ice cream machine and churn
until frozen.

5. Scoop frozen sorbet into a container. Seal and transfer container to
freezer for several hours to allow sorbet to firm up. (Sorbet can be kept
frozen for up to 3 days.)

"Julia Altshuler" > wrote in message
news:i8DWb.11796$uV3.29278@attbi_s51...
> Erica wrote:
>
> > Love the chopped walnuts idea! Let me know if you want me to post any
> > of the recipes.
> >
>
>
>
> Don't shoot me for this request, but I want the recipe for the
> canteloupe sorbet. Yes, I was the one who suggested it, but that
> doesn't mean I know how to make it. I've tasted it on rare occasion and
> adore the flavor. I'd love to make it at home.
>
>
> --Lia
>