Melon Sorbet

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This Melon Sorbet Recipe so refreshing and makes a perfect ending to any meal. I love Jeni Britton's ice cream and sorbet recipes, from which we adapted our version. Her easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet.

Sugar Syrup:
1/2 cup sugar
1/4 cup light corn syrup
1/4 cup water

Melon Sorbet:
2 1/2 pounds cantaloupe or honeydew melon-peeled, seeded and cut into 1-inch dice (about 4 cups)
3/4 cup Sugar Syrup, recipe above

Sugar Syrup:
1. In a small saucepan, combine the sugar, corn syrup and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes.

2. Remove from the heat. Let stand until cool, 30 minutes.

Melon Sorbet:
1. In a blender, puree the cantaloupe until smooth. You should have 2 1/2 cups of melon puree; reserve any extra for another use. Stir in the Sugar Syrup. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.

2. Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours.

Scoop into bowls and serve.

Homemade sorbet keeps for one to a few days in the freezer.

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