How to Make a Melon Sorbet at Home

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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 350 gr.

4. Add Muscat and cane syrup.

5. Mix everything with an immersion blender.

6. Cover and refrigerate for 3 hours.

7. Put to churn until it gets set. The alcohol makes it take a little more time because it prevent sorbet from freezing.

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

Photo credit: © Eatwell101.com

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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