How about some melon sorbet to finish the summer? We say, absolutely yes! Now, for you our english readers out there. When we say melon here now, we are referring to white honeydew or cantaloupe varieties, you can use both or one of them.

Now that we have cleared that out, here comes the good part, the recipe. This melon sorbet is everything anyone would want on a summer afternoon. It is a little sweet, fresh, crisp and light. Plus, as if all that wasn’t enough, you can make it in a heartbeat.

Just mix all the ingredients in a food processor or blender and place it in a pan or mold. We recommend using a metal cake pan actually. Let it freeze for about an hour and a half, and there you have it. Just like that.

A dessert recipe that is perfect for this time of the year, and so fitting too. We are sure you will fall in love with it, no doubt. Who wouldn’t?

However, we do have to mention this recipe calls for some type of sparkling white wine. You can use cava, proseco, champagne or any other similar type of wine you like. On that note, if you’d rather not add alcohol to this recipe, or if you’re making it for children, you can use a non-alcoholic version of any of these types of beverages (they exist!). But make sure to use one, either alcoholic or not, since it gives a slight flavor that tastes really good.

If you like this recipe, make sure to check out our watermelon sorbet, so good!

Melon sorbet

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Prep Time 20 minutes mins

Freezing Time: 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 3 C (18.50 oz) (525 gr aprox) honeydew or cantaloupe melon, cut into medium size pieces
• 1 C (8.10 fl oz) (240 ml) sparkling white wine (cava, champagne or proseco) or water
• 3 tbsp (1.60 oz) (45 gr) honey or agave or maple syrup
• 1 tbsp (0.50 fl oz) (15 ml) natural lemon or lime juice
• Mint leaves, for decorating (optional)

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Method

 

1. Place all ingredients in the bowl of a blender or food processor and blend for about 1 minute until a liquid and homogeneous mixture is obtained.
2. Pour the mixture into a 30 cm x 20 cm rectangular deep mold, preferably made of metal, and freeze until the mixture becomes firm. This will take about 1 hour and a half.
3. Scrape the frozen mixture with a fork until the ice crystals break and the granita is obtained. Serve the granita immediately in glasses and garnish with mint leaves if desired.

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