Melon Sorbet

Oxmoor House
Prep: 15 minutes; Cook: 4 minutes; other: 50 minutes

This refreshing sorbet can be served as a light dessert or as a palate cleanser between the starter and main course. Be sure to use ripe, sweet cantaloupe. Purchase the cantaloupe several days in advance, and leave it on your counter to ripen. You'll know it's ripe when you can smell it as you walk into your kitchen. Place the cantaloupe in the refrigerator the day before you plan to make the sorbet so it will be thoroughly chilled.

9 servings (serving size: about 1/2 cup)


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1/2 cup sweet white wine (such as moscato)
1 (0.3-ounce) package sugar-free peach-flavored gelatin
3/4 cup sugar
4 cups cubed ripe cantaloupe (about 1 small), chilled
1 tablespoon fresh lemon juice


1. Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.

2. Place half of cantaloupe in a blender or food processor; process until puréed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Created date

October 2009

Nutritional Information

Calories 115
Fat 0.1 g
Protein 1.1 g
Carbohydrate 24.4 g
Iron 0.2 mg
Sodium 41 mg
Calcium 8 mg