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    Happy 2019! It's a new year--time for a restorative. Me? Bok choy broth with tofu for lunch. The purple tinge is not your hangover talking to you--I added purple and gold "black" carrots to the bowl and it got a little Rose Parade on me.

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    Copyright 2008-2019Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.


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Canteloupe Ice or, I Conquer my Fridge


Don’t exactly know what to call this–it’s something between a sorbet and a granita, and it’s got only three ingredients–an extremely ripe canteloupe (no spoilage though) that had been sitting in my fridge for more than a week, the juice of a fairly large lime, and roughly chopped leaves from a sprig of rosemary. I scrubbed the canteloupe before cutting into it (old lab habits and new salmonella warnings combined, I guess), seeded it and puréed the flesh with the lime juice and rosemary in my food processor until it seemed pretty well smooth, then packed it into a 2-quart microwave container with a lid and still-froze it. I guess if I thawed it enough to break it back into chunks, I could regrind it finer in the food processor–I’ve done it with other still-frozen ices, but this time I didn’t bother. It did need thawing in the microwave to be able to scoop it out for serving–about 2 minutes on defrost.

That’s it. So it’s roughly 97 percent canteloupe with about 2 percent juice of a lime and 1 percent or less chopped fresh rosemary leaves. Can I say it’s made with 100% real fruit, then? No fake fruit involved (unless it was a franken-canteloupe–is that the northern equivalent to the chupacabras? It’s the right color for a new halloween monster, anyway)

And may I register a complaint about the interloper spelling that seems to have taken over since my youth–cantaloupe isn’t the same. It just isn’t.

But the canteloupe ice is nothing to complain about. Ginger would certainly also be good in place of the rosemary. Next year, maybe.

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