| Prep: 10 mins | Cook: 2 hours (Freezing time) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 0.3g | 0g | 39g |
| sugars | fibre | protein | salt |
| 37g | 0.8g | 0.9g | 0.05g |
There’s something special about the taste of a refreshing Melon Sorbet on a hot afternoon. I love this recipe. Not only does it transport me back to my childhood summers in Atlanta, where my parents would give my siblings and me a slice of ice cold melon to cool down, but it also reminds me of the simpleness and freshness of classic Nigerian recipes.
A Cool, Refreshing Dessert
As a lawyer with a hectic schedule, I understand that time truly is a luxury. That’s why I promise you, this Melon Sorbet is an excellent choice for a guilt-free dessert. It takes no time at all to whip up, and before you know it, you’ll be enjoying a poolside treat, even if your “pool” is nothing more than a sun-dappled corner of your apartment.
Moreover, melon is rich in Vitamins A and C, which not only contribute to its enchanting color, but also can be beneficial for your health. The addition of fresh lime juice sends this sorbet’s vitamin C content through the roof while also acting as a natural preservative, allowing your creation to last longer in your freezer (though, if your household is anything like mine, it won’t stick around for too long!).
Fruitful Fusion
This Melon Sorbet is reminiscent of the refreshing agua fresca beverages found in various Latin American cuisines. In Nigeria, it’s not uncommon to find vibrant and thirst-quenching natural fruit drinks known as “chapman”, a staple accompaniment to many meals. While not entirely the same, this sorbet can offer a similar sensation in those hot summer months. I usually serve this delectable dessert after a hearty Afro-Southern meal, such as fried chicken and jollof rice, to balance the warmth and spiciness of the main dish.
If you’re wondering where to source the very best melons for this recipe, be sure to check out the Georgia Farm Bureau. Not only will you be getting the freshest possible ingredients, but you’ll also be supporting local farmers.
I find that in life, the simplest pleasures are often the sweetest, and this Melon Sorbet recipe genuinely encapsulates that. It’s a sweet trip down memory lane, a luscious refresher after a spicy meal, and a reminder that good food often brings people together in the purest, most beautiful way. Make it today, and believe me, your taste buds will thank you.
What You’ll Need
- 1 cup of sugar
- 1 cup of water
- 4 cups of ripe melon (honeydew or cantaloupe), cubed
- 2 tablespoons of fresh lime juice
- Mint leaves for garnish (optional)
Method
Step One
Begin by preparing a simple syrup. Combine the 1 cup of sugar and 1 cup of water in a medium-sized saucepan, bring the mixture to a boil. Stir until the sugar is fully dissolved, then remove the pan from heat source and allow the syrup to cool down to room temperature.
Step Two
While the syrup is cooling, take your ripe melon and cut it into cubes until you have 4 cups worth. Ensure to remove all seeds and rinds.
Step Three
Put the cubed melon and the cooled simple syrup into a blender or food processor. Blend the mixture until it is completely smooth. If desired, the mixture can be strained through a fine-mesh sieve to remove any remaining pulp.
Step Four
Add 2 tablespoons of fresh lime juice to the smooth melon mixture, then blend once more to combine everything. The lime juice will help to balance the sweetness of the melon and sugar.
Step Five
Transfer the melon mixture to an ice cream maker and follow the manufacturer’s instructions for creating sorbet. If you do not have an ice cream maker, the mixture can be frozen in a shallow dish and stirred every 30 minutes until it reaches a sorbet consistency.
Step Six
Once the sorbet is ready, it can be served immediately or stored in an airtight container in the freezer. Garnish with mint leaves for added freshness, if desired. Enjoy your homemade Melon Sorbet on a hot summer’s day!
