I usually struggle to create recipes that use fruit because I'm so tempted to eat fruit on its own. Typically, I end up eating all my fruit raw before I get around to making something with it. However, this is the first summer that I've had an ice cream maker, so I've been itching to make frozen treats out of anything and everything.
The star of this sorbet recipe is the illustrious musk melon. Musk melon is one of my favorite fruits because it is remarkably juicy, soft and sweet. If you’ve never had musk melon, it is similar to canteloupe but has a more melt-in-your-mouth texture. To complement the melon in this sorbet, I added some tart blueberries. This addition keeps the sorbet light and refreshing.
This recipe couldn't be easier. Just make a simple syrup, puree some fruit and throw it in an ice cream maker. Badabing badaboom, you've got a delicious summer sorbet! —Sustained Kitchen - Molly
1 8x4 pan of sorbet
cubed musk melon
In This Recipe
Prepare your ice cream maker according to manufacturer instructions. If you have the Kitchen Aid ice cream maker attachment like me, don't forget to place the bowl in the freezer the night before. This recipe will also go quicker if you refrigerate your blueberry and melon beforehand.
In a small saucepot, stir together to sugar and water. Place over medium-high heat and bring to a boil. Reduce heat to low and let simmer until slightly thickened, about 10 minutes. Let this mixture come to room temperature. While the simple syrup is chilling, cut your musk melon into 1-inch cubes and refrigerate.
Once the simple syrup is at room temperature, add blueberries and 1/4 cup of sugar water to a blender. Blend until very smooth. Store in the refrigerator until completely cold.
While the blueberry mixture is chilling, blend the musk melon and remaining sugar water until smooth. Chill in a separate container until completely cool. Thoroughly chilling your purees will give the final sorbet a smoother texture.
After the musk melon and blueberry purees are chilled, churn the musk melon puree in an ice cream maker according to the manufacturer's instructions. Scoop the churned melon sorbet into a 4-inch by 8-inch pan and place it in the freezer. Then, churn the blueberry sorbet. Add the blueberry sorbet in dollops to the melon sorbet and swirl throughout. Freeze for at least four hours or overnight before serving. Then, eat up!