Rained even snowed the other day ... that's why I decided to boost up my mood and jump straight into summer! Weather outside and a lonley cantalope in my fruit basket inspired me to make a delicious sorbet, and a crunchy brittle...why not? if the spring wanna look like this, I need to color it up a notch.
you need:
blender or food processor,
large airtight plastic container or an ice cream machine,
baking sheet,
aluminum foil,
sauce pan,
wooden spoon,
ingredients:
for the melon sorbet:
1 middle size melon/cantaloupe
1/3-1/2 cup powdered sugar (depends how sweet the fruit is )
2 shots of vodka 4oz. (50 ml) or same amount of orange juice
half a lemon
Peel and cut the cantaloupe into small cubes, or any size that will blend easy. For this recipe you can use almost any kind of fruit (watermelon, strawberries, peaches, mangoes, raspberries etc..), just make sure that the flesh is soft and juicy enough.
To start blending add 2 shots of vodka (can be flavored vodka, rum or fruity liquor), if you wanna make a non-alcoholic sorbet use same amount of orange or pineapple juice.
When blended good, until smooth add powdered sugar and squeeze the lemon juice inside and pulse it again.
(If u don't have powdered sugar, you can easily make it, by blending regular sugar in a coffee grinder. If u don't feel like doing it, use regular crystal sugar but make sure you mix it in well). Taste it and check if its sweet enough for you.
Transfer the sorbet to an airtight container and chill it in the fridge for 20-30 min. (the pulp must be chilled before freezing it). The texture should be firm and fluffy. (If you have an ice cream maker pour the chilled mixture into it and process according to manufacturer's directions).
Once chilled place in the freezer for 3 to 4 hours before serving.
This sorbet is perfect solo or as a smoothie with a mint garnish, or as a melon margarita base.
for the pistachio brittle:
1/2 shelled pistachios
1 cup sugar
1/4 cup water
a pinch of cayenne pepper (can omit)
1/2 teaspoon vegetable oil
Place the aluminum foil on a baking sheet, 10 x 10 inch ( about 20 x 20 cm). Use aluminum foil to make a rim if your baking sheet is bigger. Coat it with vegetable oil, so the brittle wont stick to it.
Coarsely chop your pistachios, remove the dust and fine pieces. ( If you don't have pistachios, use almonds or hazelnuts).
Add sugar and water to a heavy sauce pan, heat it up over medium-high heat. Stir it occasionally with a wooden spoon.
The sugar will start to boil fast, now you need concentrate, because you are working with a very hot and sticky mixture. Working with sugar is not as easy as you may think. You need to boil it about 9 minutes!
First stage will look transparent and thick, next will start to bubble and get really thick. At this point you can add a pinch of cayenne pepper for a slight touch of heat. (You can use, nutmeg or cinnamon).
The last stage will come right after it and you need to stay focused, it will get golden very fast! Stir it vigorously.
As soon as it becomes brownish take it off the heat and pour onto the ready, pre-greased baking sheet. Move the sheet around so the thick sugary mixture coats it all. Sprinkle with pistachios evenly.
Let stand until hardened, about 15 min. Lightly bang the baking sheet on the table to break the brittle into pieces.
Serve it with the melon sorbet or vanilla ice-cream. The sweet and salty brittle will be a perfect companion for cold sorbet or ice-cream. MmmMMmMmmmmm
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