Melon Sorbet

Name: Melon Sorbet
Total time: 45 min
Yield: makes 3 1/2 cups
Ingredients: 2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded and cut into 1-inch dice (about 4 cups); 3/4 cup Sugar Syrup

5,409 Ratings

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. More Frozen Desserts

By Jeni Britton-Bauer

June 2008

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Credit: © Frances Janisch

Recipe Summary

active:

15 mins

total:

45 mins

Yield:

makes 3 1/2 cups

Ingredients

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

Directions

Step 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.

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Step 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.

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Melon Sorbet

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Melon Sorbet

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Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Melon Sorbet