| Prep: 10 mins | Cook: 2 hours (freezing time) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 0g | 0g | 48g |
| sugars | fibre | protein | salt |
| 42g | 2g | 1g | 0.01g |
Upon the first bite of this Catmon Sorbet, I knew it would become a staple in my household. There’s something incredibly refreshing and delightful about the unique flavor of catmon, elevated by the tang of lemon and subtly heightened by the optional hint of rum. This light, revitalizing dessert is a jovial divergence from my usual imposing repertoire of hearty Italian-American recipes, providing an ethereal finish to a belly-warming meal.
A Nostalgic Twist on Traditional Desserts
Having grown up on a steady diet of robust, savory dishes, the concept of luscious, fruity sorbets was introduced to me later in life. Even though the Catmon Sorbet does not tie directly to my Italian roots, the making and sharing of it incites the same togetherness and joy. This recipe is akin to the globally loved citrus sorbets, particularly that of lemon or orange, yet it holds its own unique flavor profile.
Health and Hiking; A Perfect Pair
It comes as no surprise that this Catmon Sorbet slips right into my routine of keeping health front and center. With wholesome ingredients making up this simple yet captivating dessert, you’re not only indulging in a bowl of sweetness but reaping health benefits as well. The Catmon fruit, native to Southeast Asia, is known for its rich dietary fiber content and low fat, making it a guilt-free treat. Additionally, the lemon in this recipe is packed full of vitamin C, promoting a strong immune system.
Preparing a batch of this go-to dessert before setting off on my nature trails has become a tradition. As I work my way through the scenic wilderness, a container of this frosty Catmon Sorbet awaits in my backpack, offering a sweet reprieve midway. Not to mention, the invigorating Catmon Sorbet serves as a spectacular palate cleanser, excellently countering the intense flavors of dishes like lasagne or spaghetti Bolognese, and harmonizing beautifully with lighter dishes such as a Caprese salad.
I hope sharing this Catmon Sorbet recipe helps bring a dash of summer to your meals, no matter the time of year. Above all, I hope it fulfills the same core purpose all my recipes aim to achieve – instill a sense of family, togetherness, and warmth, with each bite savored and every spoonful shared.
What You’ll Need
- 2 cups of Catmon fruit pulp
- 1 cup of water
- 1 cup of granulated sugar
- Juice of 1 lemon
- 1 tablespoon of rum (optional)
Method
Step One
Begin by preparing the Catmon fruit. Remove the skin and seeds, then take the fruit pulp and mash it until you get 2 cups worth. Set this aside for later.
Step Two
In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Place over medium heat and stir until the sugar is completely dissolved. Once dissolved, remove the saucepan from the heat and let it cool.
Step Three
While the sugar water cools, take a lemon and squeeze out its juice. If you’d like to add some extra flavour, you can also measure out 1 tablespoon of rum, but this is optional.
Step Four
Once the sugar water has cooled, combine it with the prepared Catmon fruit pulp in a blender. Add the lemon juice – and the rum, if using – then blend everything together until smooth.
Step Five
Pour the blended mixture into a shallow dish, then place it in the freezer. Allow it to freeze until it’s firm, which should take about 4 to 6 hours. Once it’s firm, scoop it out into bowls or glasses to serve. Enjoy your homemade Catmon Sorbet!
