Ginger Melon Sorbet

 

Eden's Gem Heirloom Melons from Grant Family Farms

These little beauties, organic Eden’s Gem Heirloom melons, came from Grant Family Farms , a certified organic CSA in Colorado. They looked like baby cantaloupes, only about the size of a softball, with pale green flesh.

When I first saw the melons, I thought that they were in fact just small cantaloupes and it wasn’t until I did some research that I found that they were Eden’s Gem melons, also often referred to as Rocky Ford melons, a variety of musk melon. I knew I didn’t want any of these little beauties to go to waste, so it was time for some sorbet.

You don’t need an ice cream maker to prepare this sorbet, just a blender or food processor and some time, and since most of you will not have access to this type of melon you could always substitute a honeydew or cantaloupe instead.

Ginger Melon Sorbet

Ingredients

4 Eden’s Gem Melons seeded and cubed (or substitute 1 cantaloupe or honeydew)

1/2 cup water

1/2 cup raw sugar

Fresh lemon juice (from half of a lemon)

1 tsp. dried ginger (you could use fresh and it would probably be better, but I didn’t have any on hand)

Directions

Combine water, sugar, lemon juice, and ginger in small pan and heat over medium low heat until all the sugar is dissolved. Let sugar syrup cool.  Place melon into the blender or food processor, and pour cooled sugar syrup over the top. Blend at high speed until well blended, pout into a large ziploc bag and lay the bag flat in the freezer.

Wait at least 2 hours and pull melon mixture from freezer, let melon thaw for 10 minutes, break into chunks and put back into the blender or food processor. Now this step will take some time but is so worth the effort, begin blending the melon mixture again, scraping the sides often to get everything incorporated and moving. Continue blending until mixture becomes creamy, Pour into container with lid and return to freezer for at least an hour. Scoop out as you would ice cream, Enjoy!!

 

2 thoughts on “Ginger Melon Sorbet

  1. Pingback: Peach Sorbet: Saving The Season « Putney Farm

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