Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don’t need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors. This recipe does little more than simply purée and churn these summer fruits into refreshing sorbets bursting with melon flavor. The cantaloupe sorbet is highlighted with citrus, and the honeydew sorbet is engaged with a simple syrup steeped with fresh mint. Inexpensive and easy to create, these sorbets are delightful on their own or served with fresh blackberries, and they’re a perfect palate cleansing course for a summer dinner party.
5 cups diced cantaloupe (about 2 1/2 to 3 pounds) 2/3 cup sugar 1/2 cup water 1 teaspoon lemon zest 2 tablespoons light corn syrup 1/4 cup lemon or lime juice Pinch salt
Honeydew Sorbet:
5 cups diced honeydew (about 2 1/2 to 3 pounds) 1/2 cup mint leaves, well packed 2/3 cup sugar 1/2 cup water 1 teaspoon lemon zest 2 tablespoons light corn syrup 1 tablespoon lemon juice Pinch salt
Remove from heat. Add the mint (if using) and let sit for 10 minutes. Strain out the lemon zest (and mint if using). How to make ice cream without an ice cream maker - useful tips from David Lebovitz
