Melon Sorbet 8 '15

We have two very large  ripe melons in the fridge which needed to be used before they spoil.  It's hotter than Hades outside, so anything cool sounds refreshing.  The cooler the better.  So sorbet it is.

I'm making a quart each of watermelon mint ginger, and honeydew basil ginger sorbet.

Here's the basic recipe with my notes on  possible enhancements:

Melon Sorbet YIELD 4 cups, or so

INGREDIENTS

YIELD 4 cups, or so

• 1cup sugar
• ¹⁄₂cup water
• ¹⁄₄cup lemon juice
• opt.1 once thinly sliced fresh  ginger root
• opt. several springs of flavorful sweet herbs like spearmint, or basil chopped finely
• opt. t tbsp orange, lemon or lime zest
• 3 cups  sweet ripe melon (cantaloupe, honeydew, watermelon)

DIRECTIONS

1.   Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.   ( If using ginger cook with the slices in the sugar and water for ten minutes then remove the ginger. 

2.   Remove from heat and chill.

3.   Cut up the melon and remove all seeds.

4.   Puree in a blender or food processor.

5.   Stir into chilled syrup ( and chopped herbs or zest)

6. Chill all the ingredients in freezer until slushy.

7.   Freeze in an ice-cream maker according to the manufacturer's instructions.

8.   Pack into an airtight container and store in the freezer.