On hot summer days, this melon sorbet is a great way to cool off. It's fruity, light, and very simple to make without an ice cream machine.
Ingredients: 4 cups cubed ripe melon such as cantaloupe or honeydew. 1/2 cup granulated sugar. 1/4 cup fresh lemon juice. Pinch of salt.
Instructions: Put the cubed melon on a baking sheet that has been lined with parchment paper. Freeze for about two hours, or until it is solid. Put the frozen melon, sugar, lemon juice, and salt in a blender or food processor and blend or process until smooth. Mix until it's smooth. Put the mixture in a shallow dish and freeze it for two more hours, or until it's firm. Take it out of the freezer and let it sit at room temperature for a few minutes so that it gets a little softer. Serve and have fun!
Prep Time: 10 minutes
Cook Time: 0 minutes
Kazuaki Tsuchiya