Cantaloupe Sorbet

 

And now, for something new.

 

***

 

The air chills
And echoes in waves around.
Weaving
And dancing
And tracing patterns against skin
And through the room.

 

 

Brushing past,
Rushing across
Time and space and moment.

 

 

Soaring,
Prodigious,
Humble,
Audacious,
Defiant.

 

 

Meeting eye to eye.
Conversations with the past, the future;
What has come and what will be.

Whispers through the room,
Crackles the air
Seeping,
Soaking
Through the pores
And into the soul.

 

 

More than just the pretty,
The admired,
The bought and paid for.

More than just the commissioned,
The well-respected,
And the understood.

 

 

It’s the celebration,
The awakening,
the beginning.

It’s lifeblood,
And civilization,
And existance.

 

 

Art.

Create.

Life.

 

 

Cantaloupe Sorbet
From David Lebovitz’s The Perfect Scoop
Makes 1 quart

1 two pound ripe cantaloupe
1/2 cup sugar
pinch salt
1 teaspoon fresh lime juice
1/3 cup semi sweet chocolate chips, optional

Begin by chopping the cantaloupe.  I do this by slicing the fruit in half and scooping out the seeds.  Then, slice each half into 1 inch slices and removing the rind and all the green bits.  Then chop the cantaloupe.

Add the chopped cantaloupe to a blender with 1/2 cup sugar, a pinch of salt, and 1 teaspoon fresh lime juice.  Blend until smooth.  Taste and add more lime juice if needed.

Chill completely.

Freeze in your ice cream maker according to the manufacturer’s instructions.  If using, add the chocolate chips in the last 5 minutes of mixing time.

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