Jane’s Kitchen: Melon Sorbet

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Melon Sorbet

Servings: 4 

 

To make it locally sourced substitute a local fruit vinegar or local fruit shrub for the citrus juice 

 

2 cups cubed frozen melon (watermelon, cantaloupe, honeydew, etc., or a combination of any or all)

1 tablespoon lemon or lime juice 

1 teaspoon simple syrup or local honey, optional 

 

Place your diced, frozen watermelon into the food processor and add some lime juice. I used 2-3 cups of watermelon for each half lime, but it’s a good idea to just add a little at the beginning and add more, to taste, later on. Don’t add too much liquid at the beginning or it will tend to fly out of your food processor. (Don’t ask me how I know that!) Start with just a few drops, and slowly add in more as you process your sorbet. 

Continue to process your watermelon and lime juice in your food processor until you get a sorbet-like texture. You can add a little more lime juice as needed for taste and texture. 

If you’d prefer to sweeten this with a simple sugar syrup, as is usually done, you can make one by dissolving equal parts of sugar and water and cooking them for a few minutes over low to medium heat. Once cool, you can add the syrup to the food processor with your watermelon chunks.