Melon Sorbet
Ingredients
- 5 cups cantaloupe
- 2/3 cup sugar
- 1/2 cup water
- 1 teaspoon lemon zest
- 2 tablespoons light corn syrup
- 1/4 cup lemon
- Pinch salt
- 5 cups honeydew
- 1/2 cup mint leaves
- 2/3 cup sugar
- 1/2 cup water
- 1 teaspoon lemon zest
- 2 tablespoons light corn syrup
- 1 tablespoon lemon juice
- Pinch salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Cut the melons open and scoop out the strings and seeds and discard them. Carefully cut off the rind and discard that as well. Cut up each melon and one at a time, purée in a blender or food processor until smooth and soupy. Set each puréed melon aside in a separate bowl.
- Make a simple syrup by placing the sugar, water, and lemon zest in a saucepan over medium-high heat. Heat until the sugar has melted and the mixture has come to boil.,Remove from heat. Add the mint (if using) and let sit for 10 minutes. Strain out the lemon zest (and mint if using).
- Chill, covered with plastic wrap. Chill for several hours or overnight.
- The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in a freezer for an hour or two. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.,Did you love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original