Cucumber Melon Sorbet

Fresh flavors.  Heard that term?  What does that mean?  I think it is a little bit different to everybody, but to me fresh flavors means that food tastes like it was just picked from the garden and it is refreshing and satisfying.  Cucumber and melon are foods that I find fresh tasting.  And fresh tasting ingredients make for an excellent sorbet.  I was inspired to make this sorbet by the pile of cucumbers I bought at the farmers market this weekend.  Lucky for me, cantaloupe is still in season and still sweet.  The sorbet turned out as refreshing as I had hoped.  Enjoy!

Cucumber Melon Sorbet

Makes 2 pints

2 cups (310 g) cucumber, peeled, seeded and chopped (1 cup puree)
2 cups (340 g) diced cantaloupe (2 cups puree)
1 cup simple syrup*
Pinch of salt

Combine cucumber and cantaloupe in a blender and blender until smooth.  Pour through a fine mesh sieve into a medium (to remove pulp).  Stir in simple syrup and salt. Cover and place in refrigerator to fully chill. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours. 

*To make simple syrup, combine equal parts water and sugar in a saucepan over medium heat.  Heat until sugar is dissolved.  Cool completely before using in sorbet.  Make as much as you want and store leftovers at room temperature.

One year ago: Banana Chip Ice Cream

Comments

[Gjesso]

Hi - I am excited about making this tonight,
as it is my first try with my new ice cream maker. Can you please tell me about how much pulp I will throw away with using the above amounts and how long the mixture needs to cool in the fridge? Thanks for the recipe.

[Lindsay]

Gjesso - I cannot tell you exactly how much pulp you will end up with because it depends on the melon; just try to squeeze out as much juice as you can by pressing the pulp into the sieve with the back of a spoon. To fully chill the sorbet mixture it usually takes 2-4 hours, but overnight is best. The better chilled the less ice crystals in the sorbet. Good luck!

[Gjesso]

I let it freeze overnight, made it earlier today and just had a bowl and it is delicious - really refreshing!! Thanks for your response. So many of your recipes look really good. My husband and I are looking for diary free recipes, so thanks in advance for any more that you can share.

[Ashley Urke | Domestic Fashionista]

Thank you for sharing! My husband and I recently went out for a fancy dinner and they served a melon cucumber sorbet that was AMAZING! I am so glad I found your blog and will be making this delicious treat to enjoy at home! Looking forward to checking out your other recipes!