Melon Sorbet
Cool, refreshing, and bursting with the natural sweetness of ripe melons, this Melon Sorbet is the perfect treat to beat the heat! Made with just a handful of simple ingredients like cantaloupe, honeydew, or watermelon, this sorbet captures the essence of summer in every bite. Highlights include a homemade simple syrup for balanced sweetness, a splash of fresh lime juice for a tangy twist, and a pinch of salt to elevate the flavors. With an ultra-smooth texture achieved through blending and optional straining, this recipe is ideal for ice cream maker enthusiasts or those using a no-machine method. Whether served in bowls or cones, and garnished with a sprig of mint, this frozen dessert is as delightful to look at as it is to eat. Perfect for summer parties or a refreshing post-dinner treat, Melon Sorbet is a must-try for those seeking a light and fruity indulgence.
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Recipe Information
Ingredients
- 1 whole Ripe melon (cantaloupe, honeydew, or watermelon)
- 100 grams Granulated sugar
- 120 milliliters Water
- 2 tablespoons Fresh lime juice
- 1 pinch Salt
Instructions
Cut the melon in half and remove all the seeds. Use a spoon to scoop out the flesh and cut it into small chunks.
Measure approximately 4 cups (about 600 grams) of melon chunks and set aside.
In a small saucepan, combine the granulated sugar and water. Heat over medium-low heat, stirring constantly, until the sugar dissolves completely, forming a simple syrup. Let it cool to room temperature.
Add the melon chunks, simple syrup, lime juice, and a pinch of salt to a blender or food processor. Blend until completely smooth.
Pour the blended melon mixture through a fine-mesh strainer into a large bowl or container to remove any solids for an ultra-smooth texture.
Transfer the strained mixture to an ice cream maker and follow the manufacturer’s instructions to churn it into sorbet. This usually takes about 20–25 minutes.
Once churned, transfer the sorbet to an airtight container and freeze for an additional 2–3 hours to firm up before serving.
If you don't have an ice cream maker, pour the blended mixture into a shallow, freezer-safe dish and freeze. Every 30 minutes, remove it from the freezer and stir vigorously with a fork to break up ice crystals. Repeat this process for 2–3 hours until the sorbet is smooth and fully frozen.
Scoop and serve the melon sorbet in small bowls or on cones. Garnish with fresh mint leaves if desired.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 192.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
