Melon Sorbet: Without an Ice Cream Machine

Yep, you read right. You don’t need an ice cream machine to make this super simple and refreshing dessert. You can also easily customize this to whatever fruit you might have on hand. I had a cantaloupe and some honeydew melons left over from a Mother’s Day brunch I hosted with my SILs. Can’t let that fruit go to waste! So I set out to make something sweet.

Instead of melons you could easily use any kind of berries, peaches, or plums (skins removed). I would not, however, recommend making this with apples or grapes. I think the texture would change substantially, just FYI.

I lightly flavored mine with mint, but you can leave that out if you don’t much care for mint. 

But you’re crazy in that case, because mint is awesome. 

Melon Sorbet, makes 3-4 servings (I doubled this recipe using both my melon types).

4-5 cups melon cut into small cubes (outer skin removed)
1/2 cup water
1/2 cup sugar
1 sprig of fresh mint
2 teaspoons meringue powder
2 tablespoons water

Cut up the melon and place in a big ziplock bag. Freeze overnight.

In a pot, whisk together the sugar and water over medium/high heat until the sugar dissolves. Remove from heat, add the mint, and allow to steep for 30 minutes. Remove the mint and reserve the syrup until you need it. 

In a small bowl, whisk together the meringue powder and water. Whisk until you create a lot of foam. This is an egg white substitute. You could use egg whites if you prefer, but since we aren’t cooking them I feel it’s safer to simply use the substitute. This adds a nice creamy texture to the sorbet. 

In a food processor, combine the frozen fruit, syrup, and egg whites (a.k.a. the meringue powder + water mixture). Blend just until smooth. 

Your sorbet is ready to serve right out of the food processor. If you don’t plan to consume it all right away, be sure to store it in the freezer or it will not retain its sorbet consistency. Enjoy! xo. Emma

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Ingredients

1x2x3x

• ▢ 4-5 cups melon cut into small cubes (outer skin removed)
• ▢ ½ cup water
• ▢ ½ cup sugar
• ▢ 1 sprig of fresh mint
• ▢ 2 teaspoons meringue powder
• ▢ 2 tablespoons water

Instructions

• Cut up the melon and place in a big ziplock bag. Freeze overnight.
• In a pot, whisk together the sugar and water over medium/high heat until the sugar dissolves. Remove from heat, add the mint, and allow to steep for 30 minutes. Remove the mint and reserve the syrup until you need it.
• In a small bowl, whisk together the meringue powder and water. Whisk until you create a lot of foam. This is an egg white substitute. You could use egg whites if you prefer, but since we aren't cooking them I feel it's safer to simply use the substitute. This adds a nice creamy texture to the sorbet.
• In a food processor, combine the frozen fruit, syrup, and egg whites (a.k.a. the meringue powder + water mixture). Blend just until smooth. Your sorbet is ready to serve right out of the food processor. If you don't plan to consume it all right away, be sure to store it in the freezer or it will not retain its sorbet consistency.

Credits // Author: Emma Chapman. Photography: Sarah Rhodes. Photos edited with Sunday of the Folk Collection.