Two-melon Sorbet

Two-melon Sorbet
Servings: 16 Prep 10 mins Freeze 6 hrs to 7 hrs


  • 1 1/2 cups water
  • 1 1/4 cups sugar
  • 1/4 teaspoon salt
  • 1 medium-size cantaloupe (about 2 pounds)
  • 1 medium-size honeydew melon, (about 4 pounds)
  • 1 tablespoon grated lime rind
  • 1 tablespoon fresh lime juice
  • Mint sprigs, for garnish (optional)

Make It

1. Bring water, sugar and salt to boiling in medium-size saucepan. Remove from heat.

2. Peel and seed cantaloupe; cut into chunks. Place in food processor or, working in batches, in blender. Whirl to puree. Pour into 9 x 9 x 2-inch metal baking pan.

3. Repeat with honeydew, pureeing; pour into second 9 x 9 x 2-inch square metal baking pan.

4. Add 1 cup of the water mixture and all of lime rind and juice to pan of pureed cantaloupe. Pour remaining water mixture into pureed honeydew. Cover each pan; freeze until partially frozen, about 3 hours.

5. Spoon cantaloupe mixture into food processor or, working in batches, into blender. Whirl until smooth, but do not over process and melt sorbet. Return mixture to pan. Cover; freeze until firm, 3 to 4 hours. Repeat the whole process with honeydew mixture.

To serve:

6. Remove sorbets from freezer about 15 minutes before serving for easier scooping. Garnish with mint sprigs if desired. Makes 16 servings.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 89, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 23, pro. (g): 1, sodium (mg): 41, Percent Daily Values are based on a 2,000 calorie diet.