Melon Sorbet
Recipe from Food & Wine

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
Frances Janisch

not yet rated

read comments

add your rating
add a comment
Servings: makes 3 1/2 cups
Prep Time: 30 mins
Total Time: 45 mins
Related Categories: Cantaloupes, Desserts, Fruit, Honeydew, Ice Cream
 
savings in
change zip
 
Ingredients
  • 2 1/2  pounds
    cantaloupe or honeydew melon, peeled, seeded, and cut into 1-inch dice (about 4 cups)
    see savings
    On Sale
  • 3/4  cup
    Sugar Syrup
    see savings
    On Sale
add ingredients to list

Directions
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.
Add Your Review
Related Recipe
Layered Eggplant
Layered Eggplant

These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying main dish.

Food Blogs We Love
5-Minute Melon Rosemary Sorbet
Cut the melon and freeze it the day before, and then make this delicious, delicately flavored Melon Rosemary Sorbet after you're done with dinner the next day. It will take only 5 minutes and a food processor. read more...
see more blogs
More Great Recipe Ideas from Food & Wine