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Melon Sorbet

Mouthwatering Melon Sorbet

With a little planning ahead, you can have a delicious, homemade dessert ready for your guests to provide a cool finish to a hot day. You don’t need an ice cream maker, either—just a freezer and a food processor. Note: Once it’s time for dessert, make this and serve it right away.

Ingredients

Scale

Instructions

  1. Cube the melon flesh. You should have about 4 1/2 cups of melon.
  2. Line a baking sheet with parchment paper.
  3. Lay the melon cubes on the parchment paper, taking care that they don’t touch.
  4. Put the tray in the freezer for at least 6 hours, so the melon freezes completely. If necessary, you can leave it in the freezer overnight.
  5. When it’s time for dessert, put the frozen melon into the food processor and pulse until the melon cubes reach a crumbly texture.
  6. Add the lemon juice, honey, and water and pulse again. If necessary, add a little bit of water, but not too much—you don’t want this to turn slushy.
  7. Check the taste and adjust your seasoning as needed.
  8. If it does get slushy, you can put it in the freezer for a half hour to let it firm up.
  9. Serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks.