Got melons piling up? Yeah, so do we. I had an idea to make a melon sorbet with the honeydew but we don't have an ice cream maker. Wait a minute, ice cream has been around way longer than ice cream makers! Well, thanks to David Lebovitz, I learned how to make sorbet and ice cream with an immersion blender!
I also used this recipe from Better Homes and Gardens as a guide.
2 honeydew melons, rinds removed and cut roughly into cubes
juice from 1 orange
1/4 cup cane sugar
Boil the water in a small pot and stir in the sugar until it dissolves. Set aside to chill. Use a blender or food processor to finely puree the honeydew. You made need to work in batches. The orange juice will help liquify the honeydew but won't alter the taste of the sorbet. When your melon is uniformly pureed, add the sugar syrup and pulse. Pour the mixture into a large glass baking dish. Freeze for 3 hours, until the mixture has begun to freeze around the edges. Take the dish out for the freezer and dump the mixture into a bowl and beat with an immersion blender for just a minute. You just want to break up the frozen bits, without melting the whole thing all over again. Return to the dish and freeze again. If you want very fine grained sorbet, you can repeat this process of freezing and beating once or twice more. When you are happy with the consistency, freeze overnight. Remove the dish from the freezer and allow to sit at room temperature for 10 minutes before serving.