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.

Melon Sorbet
Photo: © Frances Janisch
Active Time:
10 mins
Freeze Time:
4 hrs 30 mins
Total Time:
5 hrs 10 mins
makes 3 1/2 cups


Sugar Syrup

  • ½ cup sugar

  • ¼ cup light corn syrup

  • ¼ cup water


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

  • 3/4 cup Sugar Syrup


Make the 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.

Make the 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.

  2. Stir in the Sugar Syrup. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

  3. 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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