Gather your ripe cantaloupes and honeydew melons. Melon sorbet is a simple, thirst-quenching treat.
For this recipe, use your ripest melons—cantaloupe, honeydew or some variation (and there are many variations). Mostly because they’ll be the sweetest of the bunch. Just cut them into cubes, seal and freeze.
Then when you want instant melon sorbet, place the frozen cubes in a food processor and add a drop of lime or lemon. That’s it.
Now you could start adding on to the recipe, but if you’re melon is very sweet you probably won’t need to add a single ingredient.
That said, I do like adding lime juice, a bit of lime zest, and a mint leaf for a touch of flavor and scent.
Once you’ve pulsed the frozen melon and lime juice, taste it and if needed, add a bit of sweetener (honey or other sweetener). And if you don’t have lime, lemon works. Another nice addition is some lime zest.
- 2 cups (320 g) frozen melon cubes
- 1 teaspoon fresh lime juice (optional; according to taste)
- Place the melon cubes and lime juice in a food processor and pulse until all the cubes are diced into small pieces.
- Pack the frozen melon into scoops and serve with a slice of lime.
Servings: 2; Calories: 55; Fat: 0 g; Carb 13 g ; Fiber 3 g; Protein 1 g; Sugar 13 g; Sodium 26; Cholesterol 0 mg.