Frozen Melon Sorbet
This viral melon sorbet couldn’t be easier. Freeze half a ripe melon, let it soften slightly, add a splash of plant milk, and mash everything together right inside the rind.
Equipment
- Fork or sturdy spoon
Ingredients
- 1/2 ripe cantaloupe or honeydew melon
- 2–4 tablespoons unsweetened plant milk a small splash
Instructions
- Cut the melon in half and scoop out the seeds.
- Place the melon half in the freezer, cut side up, and freeze until completely solid, preferably overnight.
- Remove the frozen melon from the freezer and let it sit at room temperature for about 10–15 minutes, or until the surface has softened slightly.
- Pour a small splash of plant milk into the center.
- Using a fork or sturdy spoon, scrape, mash, and smoosh the frozen melon flesh together with the milk directly inside the rind.
- Continue mixing until it becomes creamy and sorbet-like.
- Eat immediately, straight from the melon shell.
Notes
Chef’s Tip: Start with only a little milk. You can always add another splash, but too much will make the sorbet thin instead of thick and creamy.