Indiana Melon Sorbet

Serving size: 4
Total Time:
Indiana Melon Sorbet


  • 4 cup chopped cantaloupe or honeydew melon
  • 1/2 cup fresh herb syrup or simple syrup
  • 1 cup freshly squeezed lime juice

Puree the melon and syrup together in the work bowl of a food processor. Put the mixture through a sieve into a medium bowl. Add lime juice to taste.

Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions.

    Fresh Herb Syrup

    • 3/4 cup sugar
    • 1/2 cup water
    • packed fresh, aromatic herb leaves, coarsely chopped

    For herb syrup: In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high power until the sugar dissolves, 3 to 4 minutes. Let the mixture steep for 20 to 30 minutes.

    Strain the mixture into a bowl and let cool. Use right away, or store in a covered glass jar in the refrigerator for up to 2 weeks.

    Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.