Melon sorbet is a refreshing and cool easy after-dinner treat, perfect for the hot summer nights.


1 c. Sugar

1 c. Water

4 c. melon, cubed & chilled

Juice of 1 small Lemon


  1. Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in an airtight container, and refrigerate until cold.
  2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
  3. Freeze in an ice cream maker according to manufacturers directions.
  4. When thick and frozen, scoop into a container and freeze until firm.
  5. Let sit out for 5 minutes before scooping.


No Ice Cream Maker?

Freeze melon. In a food processor, combine the frozen fruit and syrup.

Blend just until smooth. Serve directly out of the food processor or scoop into a container and freeze until firm.