Melon-Mint Sorbet

Published June 11, 2025

Basic Information

• Total Time: 12 hours 30 minutes (5 minutes prep, 30 minutes active preparation, 12 hours freezing)

• Prep Time: 5 minutes (includes washing and chopping melon)

• Cook Time: 30 minutes (for sauce, if prepared; freezing time is additional)

• Servings: 6–8 (adjust based on portion size)

Ingredients

For the Melon-Mint Sorbet

• 4 cups cubed melon (honeydew, cantaloupe, or seedless watermelon; ripe and chilled for best texture)

• ½ cup agave syrup (or substitute with ¼ cup honey/maple syrup for a lower glycemic option)

• ½ cup fresh mint leaves (remove stems; use young, tender leaves for bright flavor)

• Pinch of fine sea salt (enhances sweetness and balances acidity)

• 3 tablespoons fresh lime juice, plus 1 tablespoon lime zest (zest first to preserve aromatic oils)

• Optional: 1 tablespoon Midori melon liqueur (inhibits ice crystal formation; substitute with vodka/tequila for a boozy twist)

For the Raspberry Sauce (Optional)

• ½ cup sugar (reduce by 1 tablespoon if using sweeter melon varieties)

• 6 ounces fresh raspberries (ripe, firm berries for vibrant color and flavor)

• 1 cup water (or substitute with sparkling water for effervescence)

Detailed Preparation Steps

Step 1: Prepare the Melon-Mint Base

1. Prep the Ice Cream Machine: If using an electric ice cream maker, pre-freeze the machine’s canister for at least 4 hours (preferably overnight) to ensure optimal churning.

2. Blend the Base: In a food processor or blender, combine chilled melon cubes, agave syrup, mint leaves, salt, lime juice, and zest. Pulse until coarsely chopped, then blend on high speed for 1–2 minutes until completely smooth and homogeneous (straining is optional for seedless melons; for honeydew, a fine sieve may remove minor fibers).

3. Churn the Mixture: Transfer the smooth base to the pre-frozen ice cream machine canister. Churn on low-medium speed for 10–15 minutes, pausing occasionally to scrape down the sides. Stop when the texture resembles soft-serve ice cream (not yet fully frozen).

4. Freeze: Transfer the churned sorbet to a freezer-safe container, cover tightly with plastic wrap (pressing directly on the surface to prevent ice crusting), and freeze for 12–24 hours for maximum firmness.

Step 2: Make the Raspberry Sauce (Optional)

1. Simmer the Berries: In a small saucepan, combine sugar, raspberries, and water. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 8–10 minutes, stirring occasionally to dissolve sugar and burst berries.

2. Strain the Sauce: Remove from heat and let cool for 5 minutes. Pour through a fine-meshed sieve into a bowl, pressing firmly with a rubber spatula to extract all juice (discard the seedy solids).

3. Cool and Store: Transfer the strained sauce to a container, cool to room temperature (about 1 hour), then refrigerate until ready to serve.

Step 3: Assemble and Serve

1. Softening the Sorbet: 10 minutes before serving, remove the sorbet container from the freezer and let it sit at room temperature to soften slightly (this makes it easier to scoop into uniform balls).

2. Scoop and Serve: Use an ice cream scoop to portion 2–3 balls per serving into chilled bowls.

3. Add Sauce and Garnish: Drizzle 2–3 tablespoons of raspberry sauce over each serving, then top with 3–4 fresh raspberries. For extra flair, garnish with a sprig of mint.

Pro Tips & Community Alternatives

• No Ice Cream Machine? Pour the blended base into popsicle molds, add 1 tablespoon tequila (optional), and freeze for 4–6 hours. Stir halfway through freezing to break up ice crystals for a creamy texture.

• Sweetness Adjustment: Reduce agave by 1–2 tablespoons if melon is naturally sweet (e.g., cantaloupe).

• Ice Crystal Control: Add 1 tablespoon alcohol (Midori, vodka) to slow ice formation, creating a smoother sorbet.

• Texture Variation: Partially freeze the base for 3 hours, pulse in a food processor to break up ice, then refreeze for a slushier "granita" consistency.

Community Comments

• "Made this without an ice cream machine—used popsicle molds with a splash of tequila! So refreshing on a hot day."

• "Reduced agave by 1 tbsp; balanced perfectly. Topped with fresh berries, no sauce needed."

• "Add Midori for a deeper melon flavor and to prevent freezing too hard."

Enjoy this bright, herbaceous sorbet—ideal for summer gatherings or as a refreshing dessert!