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Very good and really easy to make with an ice crean maker.
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
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!
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
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
I made a lot of sorbets this summer, including Melon and raspberries using the same recipe. The melon sorbet was really hard when we kept it in the freezer. Unlike the raspberries sorbet. Is it because of the higher water content in melon? Would agave syrup help (instead of corn syrup?). Thanks for the answer.
Agave syrup can be used as a replacement in some cases, but not always. I haven’t tried it. The corn syrup here isn’t the high fructose kind and its function is to help soften the sorbet. I usually use corn syrup in sorbet as it gives it a smoother consistency. ~Garrett
I avoid corn syrup, and pretty much avoid sugar. How about honey? I wonder about replacing the simple syrup and corn syrup with 1/2 to 3/4 Cup honey. Any thoughts? I’d need to find another way to infuse the lemon zest. Thanks.
From Wikipedia: Honey is a mixture (principally) of glucose and fructose, giving it similar properties to invert syrup.
Dave, I don’t know how honey will work. The sorbet will certainly take on the flavor of the honey, which might be awesome. Give it a shot and let us all know how it works out for you. As for the lemon zest, maybe just use a bit more lemon juice instead? ~Garrett
These look beautiful and delicious! Definitely a must-try. One question for Garrett: I’ve been making your scrumptious peach/nectarine/blueberry fruit salad frequently this summer, opting for agave nectar instead of simple syrup. Could I do the same in this recipe? (Hope your mom is doing well, too.) Thanks!
Kristi, I think that would be fine, but I’m not sure the measurements for that. Give it a try and if it works let us know your results! As for mom, she’s great! Getting ready for a big 100 mile bike ride in Santa Barbara. =) ~Garrett
I’ve never made sorbet but after reading this I am sure that when I do make it I will be using one of these recipes. I am imagining the flavor and I want some right now.
I am wondering though, what does the corn syrup do for the recipe? Does it enhance tongue feel? Prevent large ice crystals from forming?
The corn syrup is an invert sugar that great helps the sorbet in keeping it from getting too icy. ~Elise
I made a very similar sorbet the other day, and am gleeful to have an opportunity to share where our approaches varied. I purchased my cantaloupe from a farmer’s market along with other produce, most significantly a bushel of peaches to freeze. I used the freshly cut meat of 2 – 3 peaches for additional sweetness (and therefore omitted the corn syrup, and probably should have cut down the sugar). Finally, I served it with a few fresh blueberries to top and a small sprig of fresh mint for a colorful garnish. The combined flavor was still very much cantaloupe, but the fruity tang and natural sweetness of the peaches really made my “mistake of opportunity” into something I would strive to attempt again.
I hope this lends you and your readers an excuse to experiment with flavor combinations with your future sorbet endeavors. (And, by the way, I really am no expert at sorbets, and was only goofing around to try to teach myself how to use my ice-cream maker.)
Elise, is there anyway I can make this without an ice cream machine?
See David Lebovitz’s exceptional article on How to make ice cream without an ice cream maker. ~Elise