Honeydew Melon Sorbet
Inspired by techniques from NYT Cooking.
A pale green, gently sweet sorbet of ripe honeydew melon brightened with lime.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 135 kcal |
| Protein | 0.8 g |
| Carbohydrate | 34.8 g |
| of which sugars | 33 g |
| of which free sugars | 20.8 g |
| Fat | 0.2 g |
| of which saturates | 0.1 g |
| Fibre | 1.2 g |
| Salt | 0.13 g |
Protein per 100 kcal
0.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Syrup
- 80 ml water
- 90 g caster sugar
- 45 g light corn syrup or glucose syrup
Sorbet
- 1 ripe honeydew or other green-fleshed melon (about 1600 g)
- 2 tbsp lime juice
- 0.5 g fine sea salt or table salt a pinch
- 1
Syrup. Heat the water and sugar in the small pan until it boils and turns clear, then stir in the corn syrup and cool.
- 2
Prepare the melon. Halve it, scoop out the seeds, cut away the rind and dice the flesh; you need about 900 g.
- 3
Blend. Whizz the melon with the cool syrup, lime juice and salt until smooth. A very ripe melon needs no more sugar than this.
- 4
Chill. Refrigerate for at least 2 h or overnight, and put the empty container in the freezer.
- 5
Churn. Blend again for a few seconds, then churn for 20-25 min.
- 6
Freeze. Pack into the cold container and freeze for 2 h; it sets firm, so soften in the fridge for 15-20 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
