Muskmelon Sorbet

The muskmelon from Michigan have been ENORMOUS at the farmers markets the last few weeks.  I cut up half of one to eat and still had enough to make about 2 quarts of melon sorbet.  The recipe is adapted from a book called Sweet Scoops by Shelly Kaldunski.  I received this book as a wedding shower gift, but haven’t tried many recipes from it yet.  It is a nice mix of classic and more modern recipes, and the author also give you recipes for cookies and cones, which might be fun to try one day.  I’ve made this recipe a few times now.  Twice with the muskmelon and once with watermelon & lime juice.  These melon sorbets are also great with tequila or vodka as well.  I pour it  into the ice cream maker during the mixing process.  Gives dessert a little kick!

Melon Sorbet

¾ cup sugar

¾ cup water

4 cups diced ripe melon

1 T fresh lemon juice

Pinch salt

In a small saucepan, combine the sugar and ¾ cups water.  Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup is 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 one day.  (I have omitted this step a couple of times and the sorbet still turns out fine.)

Pour the cold melon puree 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.