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Melon Sorbet
Melon Sorbet
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Prep Time:
50 minutes
Total Time:
230 minutes
Summer sorbets: Honeydew mint and cantaloupe lime. Cool and refreshing.
Ingredients:
  • Cantaloupe Sorbet
  • 5 cups diced cantaloupe (about 2 1/2 - 3 pounds)
  • 2/3 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon zest
  • 2 tablespoons light corn syrup
  • 1/4 cup lemon or lime juice
  • Pinch salt
  • Honeydew Sorbet
  • 5 cups diced honeydew (about 2 1/2 - 3 pounds)
  • 1/2 cup mint leaves, well packed
Instructions:
  • Prepare the melons: Begin by cutting the melons open and removing the strings and seeds. Discard them along with the rind. Cut up each melon, then purée one at a time in a blender or food processor until smooth. Place each puréed melon in a separate bowl.
  • Prepare a delightful simple syrup by combining sugar, water, and lemon zest in a saucepan. Cook over medium-high heat until the sugar dissolves and the mixture boils. Take off the heat, incorporate mint (if desired), and allow to infuse for 10 minutes. Strain out the lemon zest (and mint if added).
  • Combine the simple syrup, citrus juice, corn syrup, salt, and puréed melon in a bowl. Cover with plastic wrap and chill in the fridge for several hours or overnight.
  • Follow the instructions on your ice cream machine. Once the sorbet reaches a soft texture, transfer it to an airtight container and freeze for 1-2 hours for a firmer consistency. Before serving, allow it to soften at room temperature for a few minutes if needed.

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