This refreshing sorbet recipe showcases melons at their summer best. Choose from the sweetest–smelling melon varieties at the market or just pick your favorite. For a refreshing twist, add 1 ⁄4 cup loosely packed fresh spearmint leaves to the food processor while puréeing the melon mixture.
Makes about 1 1/2 quarts
3 ⁄4 cup sugar
4 cups diced ripe melon (from about 1 small melon)
1 tablespoon fresh lemon juice
In a small saucepan, combine the sugar and 3 ⁄4 cup water. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup has formed. Let cool to room temperature.
Pour the cooled syrup into a blender or food processor. Add the melon, lemon juice, and salt and blend until very smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold melon purée into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Melon Medley Sorbet Pops
Churn batches of three different sorbet flavors, such as cantaloupe, honeydew, and watermelon, and then layer them in ice cream bar molds. Freeze until solid, at least 4 hours or up to 3 days.
Reprinted with permission from “Ice Creamery Cookbook.” Photography by Erin Kunkel. Copyright 2014 by Weldon Owen Inc. and Williams-Sonoma, Inc.
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