Total TimePrep: 10 min. + chilling Process: 20 min. + freezing
This is a new favorite sorbet. I made a few minor alterations to the recipe. I substituted Limoncello for the 1/2 of the lemon (I add the Limoncello after boiling the simple syrup mixture), added lemon zest, and 1/2 teaspoon of powdered egg white. I find that a small amount of alcohol in my sorbets makes for easier scooping later, the zest seems to enhance the melon flavor, and the powdered egg white created more foam which made the sorbet fluffier. Even non melon lovers enjoyed this sorbet.
Tasted Good. Just make sure you have it in everyones mines that it isn't orange sherbert.
I do not have an ice cream freezer but poured it into an ice cube tray, let it freeze , beat it until creamy then refroze it again, turns out great.
Incredibly easy recipe and so refreshing! I used a blender since I didn't have a food processor and it turned out great. This would also make a yummy addition to a tropical cocktail. I'll definately be making this again!
Sounds delicious, but alternate directions should be given for those of us who do not have ice cream freezers.