Honeydew Sorbet

This honeydew sorbet has to be one of the most refreshing frozen desserts I’ve ever made. It is light, sweet, and full of tasty honeydew melon flavor.

This recipe follows my basic sorbet recipe so if you have all the science-y ingredients ready then all you need is to get your hands on some fresh melon or frozen melon puree.

Speaking of, I actually prefer more often than not to buy frozen fruit purees when making sorbets for one specific reason. They are picked and pureed when perfectly ripe so I don’t have to play a guessing game at the grocery store and possibly end up with a less than perfect fruit. Not to mention being able to make this melon sorbet any time of year.

What You’ll Need

As with all of my recipes on Scoops of Delight, you need an ice cream machine. The exact style and brand does not matter too much but you do want one that is decent quality. I personally use the Smeg Ice Cream Maker. The only issue with it is that you need to already have a Smeg Stand Mixer – which can be quite pricey. While there are plenty of recipes for no-churn sorbets, I often find a properly churned sorbet magnitudes better.

Some other things you will need for this homemade sorbet recipe are:

  • Mixing Bowls
  • Wire Whisk
  • Steel Pan (I personally find steel the best for making sorbet, but you can use any as long as you are careful about the temperature.
  • Rubber Spatula
  • Sealable Container (The best thing to use to store homemade sorbet is plastic in my opinion. You want something that is more flat than tall as it provides more surface area to quickly freeze in a home freezer).
  • Fine Mesh Sieve
  • Blender (I use a stick blender, but you can use a juicer or regular blender as well)
  • Kitchen Scale (optional, but recommended as almost all of my recipes use metric as it is more precise than imperial for most home cooks).

How To Make Homemade Honeydew Sorbet

As mentioned above there are some science-y ingredients. I’m a big fan of ‘perfecting’ recipes and the best way to do that is by experimental trial and error. Believe it or not, preservatives, emulsifiers, thickeners, and more are all ways to make a better ice cream than what most people tend to make at home.

Ingredients

  • 500 grams Honeydew Melon Puree – You can make this yourself from a fresh melon, or as mentioned above buy it already pureed and frozen. I prefer the latter.
  • 75 grams Sucrose
  • 40 grams Dextrose
  • 1 gram CMC – aka ‘carbomethylcellulose
  • 1 grams Guar Gum
  • 2 tbsp Lemon Juice – Freshly Squeezed

Instructions

The first step in any sorbet recipe (at least on my site) is to combine the dry with dry and the wet with wet. So in one container mix together the sorbet and lemon juice, and in another the sucrose, dextrose, CMC and guar.

Using a stick blender create a vortex with the wet jar and pour in the dry ingredients until fully combined. Let chill for at least a half hour.

When the base is cold pour it into your ice cream maker and let it get to work.

Let the machine run until you have a light and airy soft serve consistency. This is the ideal texture as if you let it run too long the sorbet can melt and lose air. When done move it to a sealable container and pop it in the freezer overnight.

homemade honeydew sorbet in a glass serving dish with a mint leaf garnish

More Sorbet Recipes You’ll Love

Mango Coconut Sorbet

Sea Buckthorn Sorbet

Strawberry Sorbet

homemade honeydew sorbet in a glass serving dish with a mint leaf garnish

Honeydew Melon Sorbet

This honeydew sorbet has to be one of the most refreshing frozen desserts I’ve ever made. It is light, sweet, and full of tasty honeydew melon flavor.
Prep Time 40 minutes
Churning Time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, European
Servings 1 quart
Calories 398 kcal

Ingredients
  

  • 500 grams Honeydew Melon Puree You can make this yourself from a fresh melon or as mentioned above buy it already pureed and frozen. I prefer the latter.
  • 75 grams Sucrose
  • 40 grams Dextrose
  • 1 gram CMC aka 'carbomethylcellulose'
  • 1 grams Guar Gum
  • 2 tbsp Lemon Juice Freshly Squeezed

Instructions
 

  • Place the puree and lemon juice in one container. In another container whisk together the dry ingredients.
  • Using a blender or stick blender combine the wet and dry ingredients until you have a homogenous mix. Place in the fridge to chill for at least a half hour.
  • Place the melon sorbet base in your ice cream machine and let run until soft serve consistency. Move to a sealable container and place in the fridge until frozen.
Keyword Frozen Dessert, Fruit, Melon, Sorbet

Why You’ll Love Honeydew Melon Sorbet

  1. Refreshing Flavor: Honeydew melon sorbet offers a light and refreshing taste that can be incredibly satisfying, especially on a hot summer day. Its subtly sweet and slightly floral flavor profile appeals to many palates.
  2. Low in Calories: For those looking for a guilt-free treat, honeydew melon sorbet is a great option. It’s naturally low in calories and fat, making it a healthier alternative to many other dessert choices.
  3. Natural Sweetness: Honeydew melon provides a natural sweetness to the sorbet without the need for excessive added sugars. This makes it a great option for individuals trying to reduce their intake of refined sugars.
  4. Smooth Texture: When prepared properly, honeydew melon sorbet has a smooth and creamy texture that melts in your mouth. It offers a delightful contrast to the crispness of the melon’s flesh, providing a satisfying sensory experience.
  5. Versatility: Honeydew melon sorbet can be enjoyed on its own as a refreshing dessert or paired with other fruits, desserts, or even savory dishes. Its versatility allows for creative culinary experimentation, making it a beloved choice for those who enjoy exploring new flavor combinations.

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