I am sharing melon sorbet recipe that does not require ice cream machine. I made two kinds of sorbet – one with musk melon, and the other with watermelon. A printable recipe box with melon sorbet recipe is given at the end of this post.
Of late I have warmed up to sorbets. The weather has become very hot. And there is always a desire to eat something that is cold and refreshing. Earlier I was a big fan of ice creams, ice lollies and kulfi. We would very often stroll down the road to ice cream vendors and try different types of ice creams. But now I have become more inclined towards dairy free fruity sorbets. They are light and refreshing. Though traditionally, they are used as palate cleansers, I treat them as desserts and fulfill my sweet cravings by indulging in freshly made sorbets. They have much less calories as compared to ice creams, so I am guilt free as well.
I used to make melon sorbets the same way as I make mango sorbet. First make fruit puree, freeze it, and blend it repeatedly to get smooth sorbet. But my melon sorbet would invariably have crystally texture. I realised the mango pulp is creamy with less water content as compared to melons. So whereas my mango sorbet would come out soft and creamy with this method, melon sorbet was not that great.
Muskmelon and watermelon cubes ready to go into freezer
Now I freeze the melon pieces and then blend them to get soft and creamy melon sorbet. I have shared list of ingredients in the recipe box given at the end of this post.
For musk melon sorbet, I peeled and cut muskmelon into 1 inch cubes and laid them on a flat tray in one layer. If we place them in a deep vessel, they will all stick together after freezing, and it will become difficult to put them in mixie jar. I covered the melon cubes with a cling film and put them in freezer for four hours. The cubes were frozen but were not very hard. I then put them in my blender jar. I added lemon juice, lemon zest, sugar and a pinch of salt and blended them till I got smooth consistency. Initially I had to give pulse, in order to break the cubes, and then churned the mixture. I had smooth pasty pulp. If you want your sorbet to be firm and solid, freeze this mixture for four hours. Scoop out the amount you want, and store the rest in freezer in an airtight container.
I used similar method for watermelon sorbet as well. I froze deseeded watermelon cubes. For flavoring I added lemon juice, lemon zest, mint leaves, and black salt to give it a spicy twist. I once again added sugar as sweetening agent. Rest of the steps were same as musk melon sorbet.
Melon sorbet is ready
You might also like to read and watch recipe video of melon ball salad. Watermelon smoothie is also very refreshing in summers. In fact you can go through recipes of cool summer drinks. Another summery recipe that you might like is fruit trifle pudding.
Melon sorbet recipe without ice cream machine
To save or take a printout of the recipe, please click on printer symbol on the recipe box below.
| Servings | Prep Time |
| 4 servings | 30 minutes |
| Passive Time |
| 8 hours |
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You can easily make melon sorbet at home without using an ice cream machine. You will get smooth and flavorful musk melon and watermelon sorbet.
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- 1 and 1/2 cups (400 gm) musk melon pieces 1 inch pieces
- 1/4 cup sugar
- 1 and 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon lemon zest
- 1 pinch salt
- 1 and 1/2 cups (400 gm) watermelon pieces i inch pieces
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 2 sprigs mint leaves
- 1/2 teaspoon black salt (kala namak)
- Place melon cubes on a shallow tray /container in one layer. Cover it with a lid or plastic sheet and keep it in freezer for four hours. Keeping the cubes in one layer makes it easier to separate them when frozen.
- When the melon cubes are frozen take them out from freezer. Put them in a blender jar. ( make sure that blades of the jar are strong enough to blend frozen melon cubes). Add lemon juice, sugar, lemon zest, and salt. First use pulse button of your mixer to break melon cubes. If required add some water. If the cubes are not very tough, they break easily and you will not need to add water. Blend the mixture till you get soft gooey pulp. Pour the pulp in an airtight container and keep it in freezer for four hours. Melon sorbet is ready. Scoop out required amount and serve in ice cream cup / bowl.
- Deseed all the watermelon cubes. Place them in a shallow tray/container in one layer. Cover the cubes with plastic sheet or lid, and freeze for four hours.
- Put the frozen watermelon cubes in a mixie jar. Add sugar, lemon juice, mint leaves, and black salt. Churn the contents first using pulse option and then using regular churning option. When smooth consistency is reached, pour out the contents in an airtight container. Freeze for four hours. Watermelon sorbet is ready. Scoop out required amount in an ice cream cup and serve. You may use mint leaves to decorate the sorbet.
- Time taken to freeze the melon cubes may differ in different conditions. Check and decide how much time is required in your case. The cubes should be just frozen and not too hard.
- If the cubes become too hard, keep them at room temperature for 10 minutes. They will soften up.
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