My friend Susan Loomis says that finding a perfect melon is like finding love—you need to try many before you land just the right one. The best way to pick one (a melon, that is) is to find one that has lots of netting around the outside and a sweet and delicious smell. Follow those tips, and there’s no doubt that you’ll fall head over heels for this simple sorbet that makes excellent use of the fragrant melons that are available during the summer months.

　　

Ingredients

makes about 2 cups (500 ml)

　　One 2-pound (1-kg) ripe cantaloupe

　　1/2 cup (100 g) sugar

　　Pinch of salt

　　1 teaspoon freshly squeezed lime juice, plus more to taste

　　2 tablespoons dry or sweet white wine or Champagne (optional)

　　

Step 1

Peel the rind from the melon, removing any traces of green. Split the melon in half and scrape out the seeds.

　　

Step 2

Cut the melon into 1-inch (3-cm) pieces. Purée in a blender with the sugar, salt, and lime juice until smooth. Taste, and add additional lime juice if desired and the wine, if using.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　The Perfect Scoop