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melon sorbet

Homemade melon sorbet recipe, without icemaker

A quick, no-fuss frozen treat to cool you down this summer: A homemade melon sorbet, creamy, naturally sweet, and without an ice cream maker. The perfect dessert for hot days.
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Ingredients
  

  • 1 large ripe melon or cantaloupe
  • Zest of 1 organic lime
  • 2 tablespoons granulated sugar adjust to taste
  • 1 egg white optional

Instructions
 

  • The night before, cut the melon in half, remove the seeds, scoop out the flesh, and cut it into chunks. Place the pieces in an airtight container and freeze overnight.
  • Take the frozen melon out 5–10 minutes before blending to avoid damaging your blender and to help with smooth blending.
  • Add the melon chunks, lime zest, and sugar into a high-powered blender. Blend until smooth and creamy.
  • Blend again for a few seconds to incorporate air and create a fluffy, mousse-like sorbet texture.
  • If the sorbet is too soft, pour it into a loaf pan and freeze for 15–30 minutes to firm it up before scooping.
  • Garnish with fresh mint, extra lime zest, or melon balls. Best enjoyed straight away!