Melon Sorbet

Jeni Britton's easysugar syrupcan be mixed with almost any fruit puree and churned in anice creammaker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-redsour cherries.More Frozen Desserts

ByJeni Britton-Bauer

June 2008

Gallery

Credit: © Frances Janisch

active:

15 mins

total:

45 mins

Yield:

makes 3 1/2 cups

2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded and cut into 1-inch dice (about 4 cups)
Sugar Syrup" data-unit_family="" data-store_location="" type="checkbox" value="" id="recipe-ingredients-label-487237-0-1">3/4 cupSugar Syrup

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 anice cream makerand 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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09/12/2021