Two-melon Sorbet

Makes 16
Prep 10 m
Freeze 360 - 420 m



  1. 1 of 5 Bring water, sugar and salt to boiling in medium-size saucepan. Remove from heat.
  2. 2 of 5 Peel and seed cantaloupe; cut into chunks. Place in food processor or, working in batches, in blender. Whirl to puree. Pour into 9 x 9 x 2-inch metal baking pan.
  3. 3 of 5 Repeat with honeydew, pureeing; pour into second 9 x 9 x 2-inch square metal baking pan.
  4. 4 of 5 Add 1 cup of the water mixture and all of lime rind and juice to pan of pureed cantaloupe. Pour remaining water mixture into pureed honeydew. Cover each pan; freeze until partially frozen, about 3 hours.
  5. 5 of 5 Spoon cantaloupe mixture into food processor or, working in batches, into blender. Whirl until smooth, but do not over process and melt sorbet. Return mixture to pan. Cover; freeze until firm, 3 to 4 hours. Repeat the whole process with honeydew mixture.

To serve:

  1. 1 of 1 Remove sorbets from freezer about 15 minutes before serving for easier scooping. Garnish with mint sprigs if desired. Makes 16 servings.
Nutrition Information for Two-melon Sorbet
Servings Per Recipe: 16
Per Serving: 23 g carb., 0 g sat. fat, 1 g pro., 0 mg chol., 0 g Fat, total, 41 mg sodium, 89 kcal cal.