Melon sorbet


by: Yolanda

The first of the season's melons have arrived from Italy. I love this time of year, when these perfumey fruits begin to come in, getting sweeter week by week. You can make this as a granita if you don't own an ice-cream machine.


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serves: 1

745 g (25.19 fluid ounces) melon juice (puree the melon in a food processor, or put through a juicer, then strain it through a fine sieve)

180 g (6.35 ounces) dextrose

20 g (0.71 ounce) superfine sugar

5 g (0.18 ounce) sorbet stabilizer (optional)

50 g (1.76 fluid ounces) lemon juice

Nutrition Facts
Melon sorbet

Servings Per Recipe: 1

Amount per Serving

Calories: 1061

  • Total Fat: 1.6 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 125.2 mg
  • Total Carbs: 264.5 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 255.4 g
  • Protein: 10.2 g

how is this calculated?

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1.  Put 200g (6 3/4 fluid ounces) of the juice into a pan, add the dextrose, mix with a hand blender and bring to 104°F (40°C). Whisk in the sugars and stabilizer, if using. Bring up to 185°F (85°C), then take off the heat and cool as quickly as you can, so that you don't encourage bacteria.

2.  When the mixture is cold, mix in the rest of the melon juice and the lemon juice. Put into the fridge for 6 to 12 hours. Put into an ice cream maker and churn according to instructions.

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