Cantaloupe Sorbet, frank stitt

Cantaloupe sorbet served in silver coupes found at New Orleans’ Lucullus Antiques round out the summer menu.

Frank Stitt, the much-lauded chef who put Birmingham on the culinary map more than 30 years ago with Highlands Bar and Grill shares a refreshing summer dessert recipe.

Cantaloupe Sorbet Recipe (Serves 8)


22 ounces ripe cantaloupe or honeydew melon, diced

3 tablespoons fresh lemon juice

2 tablespoons Chartreuse liqueur

8 ounces sugar (1¼ cups)

Pinch of salt


1. Place all ingredients in a mixing bowl; toss to combine. Marinate for 1 hour at room temperature.

2. Puree melon mixture in a food processor; chill for 30 minutes. Taste and adjust seasoning as needed. Pour into an ice-cream maker, and process until done. Transfer to an airtight container, and freeze for 2 to 3 hours before serving.

Garnish with a slice of melon, a mint sprig, or lemon verbena, and serve with shortbread cookies.

More Recipes from the Stitt’s Summer Repast