Melon Sorbet

By mariannefeldman

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

http://www.nytimes.com/2012/07/09/health/nutrition/melon-sorbet.html?_r=1&ref=health

Ingredients

• Melon Sorbet
• You can use yellow or green melon for this as long as it’s really ripe and sweet.
• 1/4 cup water
• 65 grams (about 1/4 cup plus 1 teaspoon) sugar
• 33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup
• 680 grams (1 1/2 pounds) peeled diced ripe cantaloupe, honeydew or similar yellow or green-fleshed melons (about 1 medium melon)
• 1 tablespoon lime juice (optional)
• Pinch of salt (optional)

Preparation

Step 1

1. Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.

2. In a blender, purée the melon with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.

3. Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Yield: 4 to 6 servings.

Advance preparation: This will keep for a couple of weeks in the freezer, but it’s best when freshly made.

Nutritional information per serving (4 servings): 144 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 36 grams carbohydrates; 1 gram dietary fiber; 33 milligrams sodium; 1 gram protein

Nutritional information per serving (6 servings): 96 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 24 grams carbohydrates; 1 gram dietary fiber; 22 milligrams sodium; 1 gram protein

Variation: Melon Granita

You may omit the corn syrup and reduce the sugar if desired. Make the recipe through Step 2. Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.