It's been an odd work week. The kind of work week that has me noshing on sorbet at 9:30 in the morning.
At least the sorbet's homemade. With just three ingredients: Cantaloupe, yogurt, and sugar. Breakfast food, really.
The CSA doesn't always deliver enough by way of fruit, but the past couple of weeks have been fantastic. Friday's pickup included another 20 peaches and a cantaloupe the size of a soccer ball. Most of that we ate as just plain fruit, though I sacrificed a couple of peaches to a failed meatloaf idea that involved a pie plate and a cloying sweet-and-sour topping.
Also in this week's share were pickling cucumbers (which became quick pickles); tomatoes and mint (the basis of a couscous salad); summer squash (broiled); and corn (eaten in various ways, including plain boiled; skillet browned; and in bean salad).
Food Processor Sorbet
(The recipe I have is attributed to Mark Bittman; you can find variations of this all over the Internet. Sorry for no photo; mine were all fuzzy. Must have had something to do with the brain freeze.)
1 pound frozen fruit (I froze small cubes of peeled cantaloupe)
1/2 cup yogurt (I used low-fat vanilla)
1/4 cup sugar
a couple of tablespoons of water
Place the ingredients in a food processor bowl fitted with a steel blade and process until pureed and creamy, but not liquefied. Scrape down the sides of the bowl as necessary, and add another tablespoon or two of water if needed. Serve the sorbet immediately, or freeze it for later use. Allow any frozen sorbet to sit at room temperature 10 to 15 minutes to soften before serving.
I'm pretty sure you could leave out the yogurt and make the sorbet dairy-free, but I haven't tried that out yet. If you have experience with this, let me know.