Easy Melon Sorbet - WRIC Richmond News and Weather -

Easy Melon Sorbet

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EASY MELON SORBET
about 1 quart

 

  • 3 cups pureed ripe watermelon or cantaloupe or honey due melon, rind and seeds removed
  • ½ cup light corn syrup
  • ¼ cup lemon juice
  • ¼ cup sugar or granulated sugar substitute to equal ¼ cup sugar
  • Pinch of salt
  • Sprigs of mint for garnish

 

Prepare desired melon for pureeing.  Puree enough melon in a blender container to equal 3 cups; add corn syrup, lemon juice, sugar, and salt, stirring until sugar is dissolved.  Turn mixture into a refrigerator tray or other plastic container; freeze until just firm.  Turn out into a chilled bowl and beat with a hand rotary beater (or low speed of an electric mixer) until light and fluffy.  Transfer  sorbet to a chilled plastic container; return to freezer and freeze until firm. Garnish each serving with a sprig of mint. 

Variations: Fill individual meringue nests with Melon Sorbet and garnish each with a sprig of mint. 

                   Serve with desired cookies or biscotti or slices of pound or angel food cake. 

                   Omit melon and use 3 cups pureed peeled fresh mango in sorbet.