Dessert
Melon Sorbet
This exceptionally simple recipe is delightfully sweet and summery. Feel free to use your favorite type of melon: cantaloupe, watermelon, canary melon and so on.
Servings:
4
Total Time:
60m
Prep Time:
15m
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light agave
- 1/4 cup fresh lime or lemon juice
- 3 pounds melon (cantaloupe, watermelon, canary melon, etc.), rind and seeds removed, cut into chunks
- Pinch kosher salt
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Preparation Instructions
- Place the sugar, agave, and lime or lemon juice in a medium saucepot over medium heat and stir until the sugar has dissolved and everything is well mixed. Remove from the heat and cool to room temperature.
- Place the melon in the carafe of a blender, working in batches if needed, and blend until smooth. Strain through a fine mesh sieve. Stir the citrus syrup into the pureed melon along with the salt.
- Pour the mixture into the GreenPan Frost mixing bowl and cover with the mixing bowl cover.
- Select the Sorbet mode, L1. Churn until it turns to Cool and beeps.
- Serve immediately or extrude into an airtight container and freeze.
Tips
For best results, choose a ripe melon. A ripe melon will feel heavy when lifted, sound a little hollow when rapped with your knuckles, be uniform in shape, and have a sugar spot—the yellow and brown spot (that looks like dirt) where it has ripened on the vine in the sun and the sugar has begun to leak out.
