Source of Recipe
List of Ingredients
6 cups of ripe melon
(Use either wateremelon, honeydew or muskmelon)
1/2 cup sugar
1 cup water
Bring the 1/2 cup of sugar and 1 cup of water to boiling until sugar disolves to make a lite syrup. Cool & chill the syrup completely before using.
Cut melon into quarters and scrape out the seeds and discard them. Cut melon away from rind, then cut melon into small chunks and puree in a blender, a little at a time, using portions of the cooled syrup to help with the blending. After melon has been pureed, mix any remaining syrup into the pureed melon. The syrup will help the sorbet from becoming too hard after it is frozen, and will add a little more sweet taste. Place pureed melon in a bowl or metal pan in the freezer compartment of your refrigerator to chill for aproximately 30 minutes. When thoroughly chilled, use a rubber spatula to scrape mixture into your ice cream freezing machine and freeze according to manufacturers directions. (If you do not have an ice cream freezing machine, just continue to freeze mixture in the freezer section of your refrigerator, but stir mixture a couple of times during the freezing process, which will take several hours.) When melon has frozen, use a fork to scape up the the sorbet so it can be served. Serve in small bowls for breakfast, lunch, or as an after dinner treat. A yummy way to eat a ripe melon.