by Cal Orey
It is pre-summer. It is gray outside. It is drizzling. The chilly weather on June 1 (I did swim yesterday in the rain; but today is an introvert's indoor cozy-up treat) reminds me of that adorable video song (with the little, lonely girl dressed up like a bumblebee and finds her way) No Rain by Blind Melon.
Thunderstorms and lightning are here (again) at Lake Tahoe and other regions around the world. Instead of craving hot food I find myself eyeing a recipe that calls for melons, sweet melon concoctions in my book The Healing Powers of Vinegar (chock-full of tried and true recipes created from spa chefs, popular vinegar companies, around the nation).
Speaking of melons, have you noticed the seasonal cantelopes? Watermelons and honeydews also are out on display at the grocery store. And yes, melons do have good for you nutrients--vitamin A, C, and water (an excellent natural diuretic) to beat bloat. Orange, red, green melons--balls, cubes, and mushed into cool sorbet.
So, it's time. It's an oh-so perfect time to whip up a quick and easy and all-natural homemade melon sorbet...without chemicals and preservatives. And, yeah, I'm still enjoying new berries because they are so good, so budget-smart, and great to dress up desserts-- just like this one. It's a healthful comfort food.
Scoop flesh from melons and place in a food processor with sugar and vinegar. Blend to a puree. Place in a freezer-proofer container; cover and freeze 4-5 hours. Whisk egg whites until stiff, then blend with the mushy sorbet. Freeze until solid. Leave to stand at room temperature for 10-15 minutes before serving. [Optional: Serve with fresh berries.]
(Excerpted from The Healing Powers of Vinegar, The Vinegar Institute)