Low-Fat Melon Sorbet Recipe
You can create an easy palate refresher or wonderful light dessert using any sweet melon.
Vine-ripened melon, harvested at maximum sugar content, has the best flavor and texture. Use your sense of touch to tell if a melon is ripe. Go straight to the melon’s blossom end: The base of the fruit, opposite the stem. A melon is ready to eat when the skin is fairly easy to depress.
See if your local farmers’ markets have heirloom melons, as they will be most in keeping (although not necessary) and flavorful for this refreshing recipe:
Cut up your favorite sweet melon and, in a blender or food processor, puree enough to yield 3 1/2 cups. Combine the puree with 1 1/4 cups of simple syrup plus 1 tablespoon lime juice. Freeze in your ice cream machine for 20 minutes and serve.
Adapted from Melons for the Passionate Grower, by Amy Goldman
Adapted from Melons for the Passionate Grower, by Amy Goldman (Artisan, 2002).