How to Make a Melon Sorbet at Home

cantaloupe sorbet recipe step by step image

2. Cut the melon into quarters and remove the skin with a knife.

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3. Cut the melon into pieces, weigh the pulp and keep only 350 gr.

easy melon sorbet recipe instructions image

4. Add Muscat and cane syrup.

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5. Mix everything with an immersion blender.

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6. Cover and refrigerate for 3 hours.

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

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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

easy melon sorbet with muscat wine

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.

learn to make easy cantaloupe melon sorbet recipe

Read also: how to make marinated eggplants

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