Honeydew Melon Sorbet

Name: Honeydew Melon Sorbet
Ingredients: 4 pounds (1 kg 820 g) honeydew melon (1 medium or 2 small); 3 cups (720 ml) simple syrup, at room temperature; ½ teaspoon (1.5 g) gum tragacanth powder; ½ teaspoon (1.5 g) powdered pectin; 1½ cups (360 ml) salt; Few drops Tartaric Acid Solution or lemon juice; Few drops Tartaric Acid Solution or lemon juice

Preparation info

Yield: approximately
6 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

The amount of water required in this recipe can vary quite a bit depending on the sugar content of the melon, which fluctuates with the time of year. It is important that the melons are fully ripe, not just for the flavor but so you will get enough juice out of the pulp when you puree them.

Ingredients

4 pounds (1 kg 820 g) honeydew melon (1 mediu

Dessert
Gluten-free
Vegan

Method

Cut the melons into sections, scoop out the seeds, and cut the meat away from the rind. Puree to a smooth pulp. You should have approximately 3 cups (720 ml). Proceed as long as you