Melon Sorbet
Recipe information
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Cooking:
50 min.
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Servings per container:
8
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Source:

Ingredients for - Melon Sorbet

1. Cantaloupe Sorbet -
2. 5 cups diced cantaloupe (about 2 1/2 - 3 pounds) -
3. 2/3 cup sugar -
4. 1/2 cup water -
5. 1 teaspoon lemon zest -
6. 2 tablespoons light corn syrup -
7. 1/4 cup lemon or lime juice -
8. Pinch salt -
9. Honeydew Sorbet -
10. 5 cups diced honeydew (about 2 1/2 - 3 pounds) -
11. 1/2 cup mint leaves, well packed -
12. 2/3 cup sugar -
13. 1/2 cup water -
14. 1 teaspoon lemon zest -
15. 2 tablespoons light corn syrup -
16. 1 tablespoon lemon juice -
17. Pinch salt -

How to cook deliciously - Melon Sorbet

1. Stage

Prep the melons: Cut the melons open and scoop out the strings and seeds and discard them. Carefully cut off the rind and discard that as well. Cut up each melon and one at a time, purée in a blender or food processor until smooth and soupy. Set each puréed melon aside in a separate bowl.

2. Stage

Make simple syrup: Make a simple syrup by placing the sugar, water, and lemon zest in a saucepan over medium-high heat. Heat until the sugar has melted and the mixture has come to boil. Remove from heat. Add the mint (if using) and let sit for 10 minutes. Strain out the lemon zest (and mint if using).

3. Stage

Stir together the simple syrup, citrus juice, corn syrup, salt, and the puréed melon: Chill, covered with plastic wrap. Chill for several hours or overnight.

4. Stage

Process in an ice cream machine via the manufacturer's instructions: The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in a freezer for an hour or two. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving. Did you love the recipe? Give us some stars and leave a comment below! Links: How to make ice cream without an ice cream maker - useful tips from David Lebovitz