Melon Sorbet Recipe
Italian · Dessert · 15 min total
A refreshing and light sorbet made from ripe melon, perfect for a hot summer day.
15
min prep
min prep
4
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 1 medium ripe cantaloupe or honeydew melon (about 2 lbs / 900g)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 2 tablespoons fresh lemon juice
- 1 tablespoon vodka or limoncello (optional, for smoother texture)
Instructions
- Peel the melon, remove seeds, and cut the flesh into chunks. You should have about 4 cups of melon.
- In a small saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool completely.
- In a blender, puree the melon chunks until smooth. Add the cooled simple syrup, lemon juice, and vodka (if using). Blend until combined.
- Pour the mixture through a fine-mesh strainer into a bowl to remove any fibers. Press on solids to extract as much liquid as possible. Discard solids.
- Cover and refrigerate the mixture until thoroughly chilled, at least 2 hours or overnight.
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 4 hours.
- For a no-churn version, pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes with a fork until slushy, then freeze until firm.
Tips
- Use a very ripe melon for the best flavor.
- Adding a small amount of alcohol helps prevent the sorbet from freezing too hard.
- Serve with fresh mint leaves for garnish.
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