Melon Sorbet

Jeni Britton's easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-red sour cherries.


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  • Active:
  • Total Time:
  • Servings: makes 3 1/2 cups
  • Time(Other): plus 4 hr freezing

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  • 2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded and cut into 1-inch dice (about 4 cups)
  • 3/4 cup Sugar Syrup

How to make this recipe

  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.

Contributed By Photo © Frances Janisch Published June 2008

487237 recipes/melon-sorbet 2013-12-06T23:37:08+00:00 Jeni Britton-Bauer summer|master-cook|barbecue-cookout|desserts|ice-cream-and-sorbet|8|healthy|make-ahead june-2008,Jeni Britton,ice cream,sorbet,frozen dessert,cantaloupe,honeydew recipes,melon-sorbet 487237

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