Melon sorbet or granita Recipe
Italian · Dessert · 15 min total
A refreshing frozen dessert made from ripe melon, perfect for hot summer days. This recipe can be made into a smooth sorbet or a coarse granita.
15
min prep
min prep
6
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 1 large ripe cantaloupe or honeydew melon (about 3 pounds)
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon vodka or limoncello (optional, for smoother texture)
Instructions
- Make simple syrup: In a small saucepan, combine sugar and water. Heat over medium heat, stirring, until sugar dissolves. Remove from heat and let cool completely.
- Cut the melon in half, remove seeds, and scoop the flesh into a blender or food processor. Purée until smooth. Measure 4 cups of purée (discard any extra or save for another use).
- In a large bowl, combine melon purée, cooled simple syrup, lemon juice, and optional alcohol. Stir well. Chill mixture in the refrigerator for at least 1 hour.
- For sorbet: Pour mixture into an ice cream maker and churn according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.
- For granita: Pour mixture into a shallow metal pan (9x13 inches). Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat scraping every 30 minutes for 3-4 hours until fluffy and icy.
Tips
- For best flavor, use a very ripe melon.
- If you don't have an ice cream maker, the granita method works well.
- Serve sorbet or granita in chilled bowls or glasses.
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