How to Make a Melon Sorbet at Home

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Aug 12, 2025

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If you recently invested in an ice cream maker, this recipe won’t make you regret it! So today, I propose a melon sorbet flavored with Muscat de Rivesaltes wine. Alcohol gives this sorbet a less homogeneous texture, which can come close to the texture of a granita.

Learn to make a melon Sorbet

Ingredients list to make a melon sorbet with Muscat de Rivesaltes

• 3/4 lb (350 g) of melon pulp
• 3 tbsp (60 g) of cane syrup
• 2 tbsp (30 g) of Muscat wine

Note: After tasting, I think we could add mint to enhance the feeling of “freshness”.

Recipe instructions:

1. Cut the melon in half; remove the seeds with a spoon.
2. Cut the melon into quarters and remove the skin with a knife.
3. Cut the melon into pieces, weigh the pulp and keep only 350g.
4. Add Muscat and cane syrup.
5. Mix everything with an immersion blender.
6. Cover and refrigerate for 3 hours.
7. Put to churn.

Note: the fact that there is alcohol increases the setting time in the sorbet maker.

Muscat provides a sweet taste with the sorbet. It adds that unique touch that creates surprise.

Photo credit: © Eatwell101.com

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