Melons are in great supply right now at my local Harmons Grocery Store. I don’t know if its that I’m pregnant in the middle of summer or if 2016 melons are just exceptionally good, but I literally can’t get enough of them. I got the idea of this melon rainbow sherbet recipe while eating a bowlful of mixed melons all cut up and it looked like rainbow sherbet. You get really good ideas when your pregnant and eating copious amounts of fruit 🙂
It’s my last two weeks of pregnancy and my trusty little pregnancy app just told me that my baby is the size of a melon. Coincidence, I think not 😉
I chose honeydew and cantaloupe melons for my two colors but you could also add watermelon as a third for a tri-colored sherbet. The watermelon around here just hasn’t been as good as the other melons. And my taste buds tell all right now! Also, I’m discovering that there are tons of other melons to try out, like canary melons. I had one of those the other day and it was wonderful too! If you’re local to Utah, visit Harmons for a wide variety of melons. They are all tasting awesome right now and it’s fun to try a new varietal.
Honestly, its hard to do much else other than eat all the melons but I promise that the results of this sherbet are well worth it! What you end up with is a light, refreshing, yet creamy sherbet. And don’t let the photos fool you, I ate multiple scoops of this refreshing little treat.
For the recipe I adapted from 101 Cookbooks Melon Sherbet recipe, using multiple melons, less honey and a little sugar just because I wanted the sherbet to really have the taste of melons instead of honey.
This post is sponsored by Harmons Grocery Store but all opinions are my own!
- 1 lb honeydew melon cubed
- 1 lb cantaloupe melon cubed
- 1 cup whole milk
- 1/4 cup sugar
- 3 tablespoons honey
- 1/8 teaspoon salt
In a medium saucepan over medium-low heat add the milk, sugar, honey and salt. Cook, stirring frequently until the sugar and honey are dissolved. Set aside to cool or place in the fridge.
Remove the seeds from the melons then slice the flesh from the rind. Chop the fruit into uniform-ish cubes, dividing the honeydew from the cantaloupe.
In a blender, blend together one of the melons with half of the milk mixture. Transfer to a pitcher or spouted bowl and place in the fridge. Rinse out the blender and do the same with the second melon.
Use an ice cream maker to process each sherbet separately. You can process one and place it in the freezer while the other is processing (the canister of my ice cream maker was able to stay cold enough to process both sherbets without having to refreeze it in between). Freeze the two melon sherbets in loaf pans covered with plastic and foil or in air tight plastic containers.
To serve as rainbow sherbet, scoop up half of one color then finish the scoop with the other half to create a blend of the two.
Alternatively, you can just blend the melon with the cold milk mixture and serve or freeze without an ice cream maker; the result will just be more liquidy.