Melon Sorbet

In this video-recipe, our chef demonstrates how to prepare a quick, fresh, tasty dessert to serve at the end of a meal or as a snack during the hot days of summer.
20 min
0 People
20 min
INGREDIENTS for 0 people
  • 2 ½ lb melon
  • 7 oz sugar
  • 2 oz corn syrup
  • 2 tablespoons lemon juice
  • Traditional Balsamic Vinegar of Modena, aged 12 years to taste
  • ½ cup water

First cut the edges of the melon off, then cut the melon in half, cleaning the inside with a spoon, and finally chop the melon in slices.

Roughly chop the melon in pieces, then put them inside a food processor (mixer) and moves on to the preparation of the sugar syrup, for which you will need the 0.5 lb white sugar, 3 oz of water and 2 oz of glucose.

To prepare the syrup, put the sugar and the water in a pot and bring it to 250 degrees F, then add the glucose, mix and let it rest. In the meanwhile, start blending the melon in the food processor, then add the syrup and the lemon juice, and mix for a few seconds more.

If you don’t have a professional ice-cream machine you can put the mixture in a bowl and place it in the freezer for 10 minutes, take it out, whip it, put it back in the freezer for 10 minutes, take it out and whip it again, then back in the freezer and so on.

You will have to keep repeating this step until the mixture is ice-cream dense, and this will vary according to the power of your home freezer. To finalize the recipe, use an ice-cream scoop to serve 2 ice balls in a glass, and add a finishing touch using a dash of Traditional Balsamic Vinegar of Modena and a fresh mint leaf – ready to serve!

Food History

Worth noting, the difference between gelato and sorbet is that there is milk in the former and only water and sugar in the later. Given the simplicity of the recipes, it should not be hard to understand that sorbets existed long before gelato. Even in the most ancient civilizations, man knew how to store snow and ice in “iceboxes” dug out of the ground, allowing them to store the ice during the hotter months of the year. They used the ice to chill food and drinks.
Although there are sourcing indicating ice mixed with fruit dating back to before 1000 A.C., the first reference to something similar to a modern-day sorbet came from the ancient Romans. It is believed that Quinto Fabio Massimo invented a thirst-quenching treat from chopped ice, honey and fruit juice of a dense, creamy consistency.
The Latin people were real sorbet-lovers, as were the most famous Roman leaders. In fact, sources say that Julius Cesar was crazy for “sorbitium,” an ancient sorbet made with strawberries and honey and apparently Nero was the one to introduce gelato to the imperial banquets.

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