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

Ingredients

3 ⁄4  cup sugar
4 cups  diced  ripe melon (from about 1 small melon)
1 tablespoon fresh lemon juice
Pinch  salt

Directions

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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The post Mixed Melons Sorbet Recipe appeared first on EcoSalon.

Limoncello takes this lemon sorbet recipe a notch above ordinary.

An ideal palate cleanser at the end of a meal, this bright lemony sorbet will have you yearning for more. The addition of Limoncello, a lemon liqueur from southern Italy, transforms a seemingly ordinary lemon sorbet into something sophisticated.

Limoncello Lemon Sorbet Recipe

makes about 1 quart

Ingredients

11 ⁄ 2  cups  sugar
Finely grated zest of 2 lemons
1 ⁄ 2  cup fresh lemon juice
Pinch  salt
1 ⁄ 2 cup limoncello

Directions

In a saucepan, combine the sugar and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.

Pour the syrup into a bowl and stir in the lemon zest and juice, salt, and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.

Pour the cold lemon mixture 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.

LEMON BOWLS:

Using a paring knife, trim off about 3 ⁄4 inch from the stem end of 8 lemons. You need an opening about 11⁄4 inches in diameter. Using a teaspoon, hollow out the flesh and membranes from each lemon capturing the juice in the bowl. Put the removed lemon flesh in a fine-mesh sieve and press against it with the back of a spoon to extract the juice. Use the juice
for making the sorbet (you will need  1⁄2 cup) or reserve for another use.

Trim a thin slice from the bottom  end of each lemon so it will stand upright.

Line a baking sheet with parchment or waxed paper, transfer the hollowed- out lemons to the baking sheet, and freeze until cold, at least 20 minutes. Fill each  chilled lemon bowl with about 1⁄2 cup of the sorbet, mounding it on top and pressing firmly with a teaspoon. The filled bowls will keep in
the freezer for up to 1 day.

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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The post Limoncello Lemon Sorbet Recipe appeared first on EcoSalon.