- 1/2 piel de sapo melon (also known as Christmas melon or Santa Claus melon)
You can e.g. also use a Galia or Honey dew melon.
- 2 tablespoons powdered sugar or honey for a refined sugar free version
- 1/2 lemon (juice)
- optional: other type of melon pieces for serving, we’ve used Cantaloupe melon pieces and we’ve also served the sorbet inside the Cantaloupe
- optional: small handful of basil leaves
Kitchen equipment needed
- ice cream maker (we’ve used a ‘Magimix turbine a glace’)
- food processor or blender
- citrus juicer
- fine sieve
- melon baller
- airtight container
Preparation — 10 minutes
If you’re using the piel de sapo melon as a bowl, you can use a spoon to scoop out the flesh of the melon. Otherwise it’s easier to just cut the piel de sapo into pieces to create the melon sorbet. You can also use the large piel de sapo as a bowl to serve a beautiful fruit salad in.
COMBINE the piel de sapo pieces with juice of half a lemon, sugar or honey to taste in the blender or food processor. MIX until it’s smooth and for an even smoother sorbet press the melon through a fine sieve.
Finishing the melon sorbet — 40 minutes
POUR the melon mixture into the ice cream maker and turn it on for about 40 minutes, depending on your ice cream maker. SCOOP the sorbet into the airtight container and place in the freezer.
If you’re using extra melon for serving, you can use a melon baller to create nice balls. After that you can scoop the leftover flesh from the Cantaloupe melon if you’re using that one as a bowl like we did. DIVIDE some melon sorbet along with the Cantaloupe melon balls over the melon bowl and finish it off with chopped basil leaves. Enjoy!