Mellon Sorbet

Ingredients

Fruit Base

• about 600 g (≈ 4½ cups) diced ripe cantaloupe

Simple Syrup

• 250 ml (≈ 1 cup) water
• 200 g (≈ 1 cup) granulated sugar

Brightening & Finishing

• 2 tbsp fresh lemon juice (or lime juice)
• Optional: 1 tsp vanilla extract (for a subtle warm note)
• Pinch of fine salt

Directions

Step 1: Prepare the Simple Syrup

In a saucepan, combine the water and sugar. Warm gently, stirring, just until the sugar fully dissolves (no need to boil vigorously). Remove from heat and let it cool to room temperature. You can speed the process by using an ice bath or refrigerating the syrup.

Ensure the syrup is completely cool before combining with the fruit.

Step 2: Prepare the Melon

Dice the cantaloupe and place it in a blender or food processor. Purée until completely smooth. Taste—if your melon is extremely ripe, you may not need much additional sweetening beyond the syrup already included.

Step 3: Combine the Mix

Stir the cooled simple syrup into the melon purée. Add the lemon (or lime) juice, vanilla (if using), and a pinch of salt.

Taste and adjust—if the melon is particularly mild, a little extra citrus can help brighten the flavor.

Step 4: Chill the Mixture

Cover and refrigerate the mixture for at least 1 hour, or until completely cold, to improve freezing and texture.

Step 5: Freeze / Churn

Follow your ice-cream maker or freezing method instructions. Pour in the chilled melon mixture and churn until smooth and thick, usually about 20 minutes depending on your machine.

Transfer the sorbet to a freezer-safe container, press plastic wrap directly onto the surface, cover, and freeze for 2–3 hours to firm up.

Step 6: Serve

Let the sorbet sit at room temperature for 5–10 minutes before scooping. Serve in chilled bowls, optionally topped with fresh melon or mint.

Notes

Preparation

• Melons vary in sweetness; always taste the purée before combining with the syrup. Adjust citrus as needed for balance.
• Ensure the fruit mixture is fully chilled before churning—this noticeably improves texture.
• A small pinch of salt enhances the natural melon flavor and keeps the sorbet from tasting flat.

Serving Suggestions

• Serve with fresh cantaloupe or honeydew for a layered melon experience.
• A drizzle of honey or a squeeze of lime adds brightness and contrast.
• Pair with shortbread, vanilla cookies, or a small square of white chocolate for a richer dessert.

Variations

• Honeydew Sorbet: Substitute honeydew or a blend of honeydew and cantaloupe.
• Mint-Melon: Add 4–6 fresh mint leaves before blending for a cool herbal twist.
• Low-Sugar Version: Reduce sugar to 170 g; final texture will be firmer and slightly icier.

Make-Ahead & Storage

• Store sorbet in a sealed container for up to 3 days for best texture.
• Press plastic wrap directly onto the surface before sealing to minimize ice-crystal formation.
• For easiest scooping, let the sorbet sit 5–10 minutes at room temperature before serving.