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Simple Melon Sorbets
© Antonis Achilleos

Simple Melon Sorbets

  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD

Lightly frozen watermelon balls complement sorbet scoops.

Plus: More Dessert Recipes and Tips

  1. 3/4 cup water
  2. 1 1/4 cups sugar
  3. 1 pound peeled green melon, such as honeydew, cut into 1-inch dice (3 cups)
  4. 2 tablespoons melon liqueur
  5. 1/2 cup fresh orange juice
  6. 1 pound peeled orange melon, such as cantaloupe, cut into 1-inch dice (3 cups)
  7. 1 1/2 pounds peeled seedless watermelon
  8. Mint sprigs, for garnish (optional)
  1. In a small saucepan, combine the water with 3/4 cup of the sugar and cook over moderate heat, stirring, until the sugar dissolves. Let cool completely.
  2. In a blender or a food processor, puree the green melon with the sugar syrup and the melon liqueur. Freeze the puree in an ice cream maker according to the manufacturer's instructions. Pack the sorbet into a plastic container, press plastic wrap directly on the sorbet, cover and freeze.
  3. Rinse out the blender. In a small saucepan, combine the orange juice with the remaining 1/2 cup of sugar and cook over moderate heat, stirring, until the sugar dissolves. Let cool completely. In the blender, puree the orange melon with the orange syrup. Freeze the puree in an ice cream maker according to the manufacturer's instructions. Pack the sorbet into another plastic container, press plastic wrap directly on the sorbet, cover and freeze.
  4. Using a large melon baller or a small ice cream scoop, make 8 balls from the watermelon. Freeze for 20 minutes.
  5. Put 2 watermelon balls in each of the 4 large margarita or parfait glasses. Scoop 2 balls of each sorbet into each glass, garnish with mint and serve.
Notes One Serving Calories 413 kcal, Total Fat 1.1 gm, Saturated Fat 0.2 gm
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