If you’re looking for a refreshing and light dessert, melon sorbet is a perfect choice. The final product is a creamy sorbet that’s bursting with the sweet and juicy flavors of melon.
One of the great things about making melon sorbet is that you can use a variety of different types of melons, including cantaloupe, honeydew, and cassaba. Each type of melon has its own unique flavor profile, so you can experiment with different combinations to find your favorite. Also you can add other ingredients like mint, lemon juice, or champagne to enhance the flavor of the sorbet.
Melon sorbet is not only a delicious dessert but also a healthy one. Melons are low in calories and high in vitamins A and C, making them a great choice. Plus, making your own sorbet at home means you can control the amount of sugar and other ingredients that go into it, making it a healthier option than store-bought ice cream or sorbet.
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet.
Technically in this recipe, I am making a Cantaloupe sorbet, but you can make a honeydew sorbet or and melon
Homemade Sorbet is fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
You make the best Melon Sorbet with the following:
The star ingredient in any Melon Sorbet recipe is, of course, the melon. It is important to choose a ripe and flavorful melon for the best results. Make sure to remove any seeds and rind! You don’t need that part!
Sugar is a crucial ingredient in any sorbet recipe as it helps to create the desired texture and sweetness. Granulated sugar is the most commonly used type of sugar in Melon Sorbet recipes. The amount of sugar needed can vary depending on the sweetness of the melon being used and personal preference. If you have a problem with the sorbet becoming too icy, then try you can add less sugar and a bit of corn syrup. Maple syrup is a favorite as well.
Lime juice is used in Melon Sorbet recipes to add a tang to the sorbet. It also helps to balance out the sweetness of the melon and sugar. Freshly squeezed lime juice is a must!
Pinch of Salt
A pinch of salt enhances the melon flavor! Don’t miss it.
It only takes a few simple steps for this great recipe:
1. Prepare the melon
Start by selecting a ripe and juicy melon. Cut the melon in half, scoop out the seeds, and remove the rind. Cut the melon into small pieces and place them in a powerful blender or a bowl of a food processor. Make sure to discard any tough or unripe parts of the melon.
2. Make the puree
Add the sugar, lime juice and the champagne or spirit if you are using it and puree at medium speed for a few seconds until you get consistent and smooth melon puree. (Some people make a simple syrup by blending a cup water and a cup sugar in a small saucepan, heating it and dissolving the sugar – if you do this make sure you use it sparingly.)
4. Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
5. Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s directions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
And that’s it! With just a few simple steps, you can make a delicious melon sorbet!
You’ll need a large saucepan, blender and an ice cream maker for this recipe!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Here are some valuable tips to help you make the perfect Melon Sorbet:
- When tasting the sorbet after freezing, add some sugar syrup if there’s too little sugar or add some water if there’s too much sugar, and refreeze the sorbet.
- Use any citrus juice of your preference – lemon, lime, or orange are all great choices.
- The sorbet will be ready to serve about 4-6 hours after placing it in the freezer the first time. If you’re freezing it for longer, keep it at room temperature for about 10 minutes to soften it sufficiently for scooping.
While the basic recipe for Melon Sorbet is simple, there are many ways to customize it to your liking. Here are a few ideas:
Spice it up
If you like a little heat, try adding a pinch of cayenne pepper to your sorbet. It pairs particularly well with the sweetness of cantaloupe.
For an adult twist on this classic dessert, add a splash of your favorite liquor to the sorbet mixture. Vodka or white wine and champagne work well with melon flavors, while rum and tequila can add a tropical twist.
Try steeping a few sprigs of fresh mint, basil, or thyme in a sugar syrup before adding it to the melon puree.
Mix it up
Why choose just one type of melon when you can combine them? Try mixing cantaloupe, cassaba and honeydew melon for a colorful sorbet.
Serve it up
While melon sorbet is delicious on its own, it can also be served with a variety of toppings. Try adding a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of honey for some extra sweetness.
Experimenting with different flavors and toppings is part of the fun of making sorbet, so don’t be afraid to get creative!
Frequently Asked Questions
How long does Melon Sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
Is Melon Sorbet vegan?
Yes, Melon Sorbet is vegan as it does not contain any animal products.
Is Melon Sorbet gluten-free?
Yes, Melon Sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
The cherry on top
Again you really have to get a ripe melon to make this melon sorbet sing. It will taste fine, but who wants fine! Your hot summer days
Try a few of these other sorbets:
You can also try different sorbet recipes using other fruits instead of melon. Strawberry, mango, and lime make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Here’s the Melon Sorbet recipe!
- 2 lb melon peeled, seeded and chopped
- ½ cup sugar
- 1 tsp fresh lime juice
- Pinch of salt
- 2 tbsp dry or sweet white wine or Champagne optional
- Peel and deseed the melon. Chop into small pieces.
- Add to a blender with sugar, lime juice and salt.
- Puree until all combined. Add more sugar, lime juice or wine if you need.
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.