Honeydew Melon Sorbet

Name: Honeydew Melon Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 390 g (2¼ cups) ripe honeydew melon, chopped, very ripe; 50 g (¼ cup) caster or granulated sugar; 25 ml (1½ tbsp) fresh lime juice; 2 fresh mint sprigs; a pinch of fine salt

Pale green, juicy honeydew melon with lime and a few fresh mint leaves. Light, delicate and very fresh, like biting into a ripe melon.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Low calorie Vegan

Good forSummer

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 117 g), estimated

73kcal

0.5 gProtein

0.1 gFat

19 gCarbs

17 gSugar

85kcal

1 gProtein

0 gFat

22 gCarbs

21 gSugar

Whole tubpint: 342 kcal, 2 g protein513 kcal, 3 g protein (709 ml24 oz). No common allergens in the ingredients.

Ingredients

5 ingredients

Measure in

TubPint size

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430 of 473 ml645 of 709 ml

In the tubpintScale reads

390 g (2¼ cups)540 ml (390 g)2¼ cups (390 g)585 g (3½ cups)810 ml (585 g)3½ cups (585 g)ripe honeydew melon, choppedripe honeydew melon, choppedripe honeydew melon, choppedvery ripe
50 g (¼ cup)60 ml (50 g)¼ cup (50 g)75 g (¼ cup + 2 tbsp)90 ml (75 g)¼ cup + 2 tbsp (75 g)caster or granulated sugarcaster or granulated sugargranulated sugar
25 ml (1½ tbsp)1½ tbsp (25 ml)1½ tbsp (25 ml)40 ml (2½ tbsp)2½ tbsp (40 ml)2½ tbsp (40 ml)fresh lime juicefresh lime juicefresh lime juice
222333fresh mint sprigsfresh mint sprigsfresh mint sprigs
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt

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Steps

Blend 390 g ripe honeydew melon540 ml ripe honeydew melon2¼ cups ripe honeydew melon585 g ripe honeydew melon810 ml ripe honeydew melon3½ cups ripe honeydew melon, 50 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar, 25 ml fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice40 ml fresh lime juice2½ tbsp fresh lime juice2½ tbsp fresh lime juice, the leaves from 2 fresh mint sprigs2 fresh mint sprigs2 fresh mint sprigs3 fresh mint sprigs3 fresh mint sprigs3 fresh mint sprigs and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 1 minute, until smooth.
Let the foam settle for 5 minutes, then skim it off with a spoon.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top with a mint leaf and a few melon balls.

My notes

Tips

Cantaloupe or Galia melon work the same way. Cantaloupe turns the sorbet pale orange.
Pick a melon that smells sweet at the stem end and gives a little when pressed there. Unripe melon tastes flat, and extra sugar will not fix it.
Leftovers: smooth the top flat, refreeze, then run Sorbet again before serving.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

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Why it works

Honeydew is about 90% water, so a little added sugar brings the mix to about 18% and keeps the ice crystals small. Its soft, fine flesh blends into a silky purée, and salt brings out the melon flavor.

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