Melon Sorbet

Honeydew and mint, cantaloupe and lime, refreshing melon sorbets. Perfect for summer.

Melon Sorbet
Elise Bauer

Please welcome Garrett McCord, who came by the other day to make these melon sorbets. So good! Refreshing on a hot summer day. ~Elise

Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don't need to be overdressed.

No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors.

This recipe does little more than simply purée and churn these summer fruits into refreshing sorbets bursting with melon flavor.

Melon Sorbet
Elise Bauer

The cantaloupe sorbet is highlighted with citrus, and the honeydew sorbet is engaged with a simple syrup steeped with fresh mint.

Inexpensive and easy to create, these sorbets are delightful on their own or served with fresh blackberries, and they're a perfect palate cleansing course for a summer dinner party.

Melon Sorbet

Prep Time 50 mins
Chilling 3 hrs
Total Time 3 hrs 50 mins
Servings 8
Yield 1 quart

Muskmelon, Canary melon, or any other type of melon can be used in these recipes. Watermelons may work too, but I haven't tested it with these recipes.

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

  • 2/3 cup sugar

  • 1/2 cup water

  • 1 teaspoon lemon zest

  • 2 tablespoons light corn syrup

  • 1 tablespoon lemon juice

  • Pinch salt

Method

  1. 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. 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. 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. 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.

Links:

How to make ice cream without an ice cream maker - useful tips from David Lebovitz

Nutrition Facts (per serving)
117 Calories
0g Fat
30g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 117
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 29g
Protein 1g
Vitamin C 42mg 208%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 284mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.