No ImageMelon Sorbet

Did you make it? Rate it!

  1. leah

    Very good and really easy to make with an ice crean maker.


  2. Mike

    Update from 8/30

    I made the cantaloupe version, following the recipe to the letter, it was delicious. Next, I decided to make a watermelon/lemon version using Splenda instead of sugar. The flavor was great but there was definitely a difference in texture. The Splenda version was much icier, completely missing was the smoothness of the first batch. Although neither lasted long, the texture of the sugar version was far superior to that of the Splenda version.

    Thanks for your testing and notes, Mike! ~Garrett

  3. Becky

    Made this yesterday, the freshest most wonderful homemade dessert ever! I knew it would harden in the freezer, and my kids just adore italian ice, so I put out our fresh servings then spooned 3oz of the sorbet into 4oz kids cups and froze them. The kids really enjoyed their ‘italian ice’ for dessert yesterday!


  4. Mike

    Could I use Splenda in place of the sugar in this recipe?

    I don’t know. I never use it. Try making it yourself that way, if it works I hope you’ll leave a comment detailing your results. ~Garrett

  5. Russell

    For those against refined sugar, would turbinado sugar work for this application, or would it effect the flavor too much?

    Also, if I were to use honey, I would want to use something that would flavor well with the melon. I’m sure your grocery store variety “clover” honey would work, but I would be willing to bet orange blossom or some other 100% fruit tree variety would be incredible.

    Another idea would be to substitute part of the melon with some English cucumber.

    I would stick to the recipe as listed to be honest as anything else will change the flavor. Turbinado has a deeper flavor that might eclipse the melon a bit. I like the cucumber idea, though. ~Garrett

View More