Best 6 Melon Sorbet Recipes

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Indulge in a refreshing and revitalizing treat with our collection of tantalizing melon sorbet recipes. From classic honeydew to exotic cantaloupe, these frozen delights are perfect for beating the summer heat or satisfying your sweet cravings. With variations ranging from simple 3-ingredient options to more elaborate concoctions featuring herbs and spices, our recipes cater to every palate and skill level. Whether you prefer a smooth and creamy texture or a burst of icy crystals, our detailed instructions and helpful tips will guide you through the process of creating the perfect melon sorbet at home. Get ready to embark on a culinary journey that will transport you to a world of cool, refreshing flavors.

Let's cook with our recipes!

THAI IT YOU'LL LIKE IT HOT CURRY BEEF NOODLE BOWLS, GREEN MELON WITH LIME AND LEMON SORBET



Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 1/4 to 1 1/2 pound piece flank steak
1/2 cup high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons
2 shallots, peeled and thinly sliced
3 tablespoons cornstarch
Salt
1 pound whole-grain or whole-wheat spaghetti
6 ounces or 1/3 pound shiitake mushrooms
1 red bell pepper
1 red hot chile pepper
3 to 4 cloves garlic, grated or chopped
4 to 5 scallions, thinly sliced on an angle
3 tablespoons curry paste, mild to medium heat (recommended: Patak's)
3 tablespoons fish sauce
2 cups chicken stock
1 cup shelled frozen edamame, thawed
1 cup loosely packed, basil leaves, thinly sliced or torn
1 lime, zested and juiced
Freshly ground black pepper

Steps:

  • Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
  • Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
  • While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
  • Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
  • Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
  • Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top.

MELON SORBET



Melon Sorbet image

Provided by Alton Brown

Categories     dessert

Time 4h45m

Yield 1 quart

Number Of Ingredients 4

1 pound, 5 ounces diced watermelon, muskmelon or honeydew
3 tablespoons freshly squeezed lemon juice
2 tablespoons vodka
9 ounces sugar, approximately 1 1/4 cups

Steps:

  • Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
  • Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

HONEYDEW MELON 2-INGREDIENT SORBET RECIPE BY TASTY



Honeydew Melon 2-ingredient Sorbet Recipe by Tasty image

Here's what you need: honeydew melon, honey

Provided by Pierce Abernathy

Categories     Desserts

Yield 4 servings

Number Of Ingredients 2

1 honeydew melon
¼ cup honey

Steps:

  • Cut honeydew in half and remove seeds.
  • Cut into slices and remove fruit from the skin.
  • Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
  • Add the frozen melon and honey to a food processor and combine until evenly mixed.
  • Transfer to a loaf pan and transfer to freezer until completely frozen.
  • Enjoy!

Nutrition Facts : Calories 123 calories, Carbohydrate 32 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 31 grams

MELON SORBET



Melon Sorbet image

This melon sorbet is a light and wholesome treat to enjoy during those hot summer months!

Provided by Jordan Lund-Brown

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 5h30m

Yield 8

Number Of Ingredients 4

2 cups cubed honeydew melon
1 cup simple syrup
1 tablespoon fresh lime juice
1 teaspoon honey

Steps:

  • Puree melon cubes, simple syrup, lime juice, and honey in an electric blender until smooth. Pour mixture into a bowl and chill, covered, for at least 2 hours.
  • Remove from the refrigerator. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 3 to 4 hours, before serving.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 8.6 mg, Sugar 4.2 g

CANTALOUPE SORBET WITH MELON CONFETTI COMPOTE



Cantaloupe Sorbet with Melon Confetti Compote image

Categories     Blender     Fruit     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Frozen Dessert     Melon     Cantaloupe     Honeydew     Watermelon     Summer     Vegan     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 9

2 pounds cantaloupe, peeled, seeded, cut into large pieces
1 1/4 cups Essencia or other sweet dessert wine
3/4 cup sugar
1 star anise pod* (optional)
1 cup 1/4-inch-dice peeled seeded watermelon
1 cup 1/4-inch-dice peeled seeded cantaloupe
1 cup 1/4-inch-dice peeled seeded honeydew melon
Fresh mint sprigs
*A brown, star-shaped seed pod available at specialty foods stores.

Steps:

  • Puree cantaloupe in blender. Add 1/2 cup Essencia and 1/2 cup sugar; blend until sugar dissolves. Transfer to ice cream maker; process according to manufacturer's instructions. Freeze in covered container. (Can be made 1 week ahead.)
  • Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to 1/2 cup, about 4 minutes. Chill until cold. (Can be made 1 day ahead.)
  • Remove star anise from syrup. Add diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.

CITRUS-MELON SORBET



Citrus-Melon Sorbet image

This refreshing dish can be made with many different kinds of fruit. My mom used to make this all the time during the summer. -Patricia Hancock, Hawthorne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups.

Number Of Ingredients 6

1/4 cup orange juice
2 tablespoons lime juice
3 cups diced cantaloupe
3/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon grated lime zest

Steps:

  • In a blender, combine all ingredients. Cover and process 1-2 minutes or until smooth. Transfer puree to a 13x9-in. dish. Cover and freeze 45 minutes or until edges begin to firm; stir., Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process 2-3 minutes or until smooth.

Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 50g carbohydrate (48g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose ripe, flavorful melons for the best sorbet. When melons are in season, they will be sweeter and more flavorful.
  • If you don't have a melon baller, you can use a spoon to scoop out the melon balls.
  • Be sure to freeze the melon balls for at least 2 hours before making the sorbet. This will help them to firm up and make them easier to blend.
  • If you want a smoother sorbet, strain it through a fine-mesh sieve before serving.
  • Garnish the sorbet with fresh mint or basil for a refreshing touch.

Conclusion:

Melon sorbet is a delicious and refreshing treat that is perfect for summer. It is easy to make and can be made with a variety of melons. With just a few simple ingredients, you can enjoy a delicious and healthy dessert that the whole family will love.

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