Illustrations by John BurgoynePhoto: Boru O'Brien O'Connell

Thanks to a nice little heat wave last week, there’s still time for Greenmarketers to indulge in some end-of-the-season cantaloupe eating. Look for fruit that has a golden-khaki-colored rind with a well-raised “netting,” and is on the heavy side. Then just sniff at it: The sweetest, juiciest, best melons are the ones that smell good. Cantaloupe, as everyone knows, can’t be beat served with paper-thin slices of prosciutto, but this perfectly balanced sorbet recipe from Maialino pastry chef Jennifer Shelbo comes pretty close.

Jennifer Shelbo’s Minted Melon Sorbet

1/2 large cantaloupe
2 cups water
3/4 cup sugar
1/4 tsp. kosher salt
3 tbs. light corn syrup
18 mint leaves (1/4 cup, packed)
1 tbs. lemon juice

For the melon purée: Cut off the stem and blossom ends of the cantaloupe, and (1) slice in half lengthwise. Remove seeds and pulp with a spoon and discard. (2) Cut half the melon into slices, and (3) remove the rind from each slice. (Reserve the other half for another use.) Roughly chop melon slices and purée in a blender or food processor and reserve.

For the mint syrup: Combine water, sugar, salt, and corn syrup in a pot. Bring to boil to dissolve the sugar. Remove pot from heat and stir in mint leaves. Cover pot and steep for 10 minutes, then chill the syrup in an ice bath.

For the sorbet: Strain mint syrup into melon purée. Add lemon juice. Stir and chill. Pour mixture into bowl of ice-cream maker, and process according to manufacturer’s instructions.