Melon Sorbet
Melon Sorbet

Honeydew and mint, honeydew melon and lime, refreshing melon sorbets. Perfect for summer.

Say hello to Garrett McCord, who stopped by the other day to make these melon sorbets. So good! Refreshment on a hot summer day. ~ Elise

Melons are one of those rare ingredients that are just about perfect just the way they are. While they do well with a bit of dressing up (perhaps a little salt, a squeeze of lemon juice, or some chopped mint), they certainly don’t need to be overdressed.

This recipe doesn’t do much more than simply puree these summer fruits and make them into refreshing melon-flavored sorbets.

The cantaloupe sorbet is highlighted with citrus, and the honeydew sorbet is paired with a simple syrup infused with fresh mint.

Inexpensive and easy to make, these sorbets are delicious on their own or served with fresh blackberries, and they’re a perfect palate-cleansing course for a summer dinner party.

melon sorbet

preparation time
50 minutes

3 hours

total time
3 hrs 50 mins


1 quarter

Cantaloupe melon, canary melon or any other type of melon can be used in these recipes. Watermelon might work too, but I haven’t tested it with these recipes.


Cantaloupe sorbet:

  • 5 cups rolled Cantaloupe melon (about 2 1/2 to 3 pounds)

  • 2/3 Cup sugar

  • 1/2 Cup water

  • 1 teaspoon Lemon peel

  • 2 tablespoon light corn syrup

  • 1/4 Cup lemon or lime juice

  • prize Salt

Honeydew Sorbet:

  • 5 cups rolled honeydew (about 2 1/2 to 3 pounds)

  • 1/2 Cup mint leaveswell packed

  • 2/3 Cup sugar

  • 1/2 Cup water

  • 1 teaspoon Lemon peel

  • 2 tablespoon light corn syrup

  • 1 tablespoon lemon juice

  • prize Salt


  1. Prepare melons:

    Slice the melons open and scoop out the strings and seeds and discard. Carefully cut off the bark and discard. Slice each melon and puree individually in a blender or food processor until smooth and soupy. Set each pureed melon aside in a separate bowl.

  2. Making Simple Syrup:

    Make a simple syrup by adding the sugar, water, and lemon zest to a saucepan over medium-high heat. Heat until the sugar has melted and the mixture has come to a boil.

    Remove from stove. Add the mint (if using) and let sit for 10 minutes. Strain the lemon zest (and mint, if using).

  3. Stir together the simple syrup, citrus juice, corn syrup, salt, and pureed cantaloupe:

    Chill, covered with plastic wrap. Refrigerate for several hours or overnight.

  4. Process in an ice cream machine according to the manufacturer’s instructions:

    The sorbet has a soft consistency straight from the ice cream maker. If you want a thicker consistency, place the sorbet in an airtight container and place in the freezer for an hour or two. Once frozen, you may need to let it rest at room temperature for a few minutes to soften before serving.


Making ice cream without an ice cream maker – useful tips from David Lebovitz

nutritional information (per serving)
117 calories
0g Fat
30g carbohydrates
1g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!