Recipes Melon Sorbet 5.0 (5,410) 1 Review 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. By Jeni Britton Jeni Britton Instagram Twitter Website Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Food & Wine's Editorial Guidelines Updated on June 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 10 mins Freeze Time: 4 hrs 30 mins Total Time: 5 hrs 10 mins Yield: makes 3 1/2 cups Ingredients Sugar Syrup ½ cup sugar ¼ cup light corn syrup ¼ cup water 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 Directions Make the Syrup 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. Remove from the heat. Let stand until cool, 30 minutes. Make the Sorbet 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 mixture into an ice cream maker and freeze according to the manufacturer's instructions. 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. Rate it Print