Husk Cherry and Melon Sorbet

A refreshing twist on late-summer sweetness, this Husk Cherry and Melon Sorbet recipe is sunshine in scoopable form. Juicy cantaloupe (or honeydew) meets the tropical, tomato-like tang of husk cherries for a flavor that’s both unexpected and irresistible. With just a handful of ingredients and minimal effort, this recipe transforms ripe fruit into a smooth, spoonable treat perfect for hot days and easy entertaining.

Sorbet vs. Ice Cream: What’s the Difference?

Unlike ice cream, which is made with a base of cream, milk, and often eggs, sorbet contains no dairy or eggs. It’s made of just fruit, sugar, and water. This gives sorbet its signature light and icy texture, along with a more intense, undiluted fruit flavor. Because it’s free of fat and air (both of which are whipped into ice cream), sorbet is naturally vegan and often lower in calories. It’s also a great option for people who are lactose intolerant or avoiding dairy. Sans custard and cream, sorbet, especially this Melon Sorbet, is surprisingly easy to make at home.

Husk Cherry and Melon Sorbet

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• Author: Anna Franklin

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Description

A refreshing twist on late-summer sweetness.

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Ingredients

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• ½ cup sugar
• ¼ cup light corn syrup
• ¼ cup water
• 2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded, and cut into 1-inch pieces
• 2 cups husk cherries, husk removed

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Instructions

1. In a small saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes.
2. Remove from the heat. Let stand until cool, 30 minutes.
3. In a blender, puree the cantaloupe and husk cherries until smooth. You should have 3 cups of puree.
4. Stir in the sugar syrup. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
5. Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover, and freeze until firm, about 4 hours. Scoop into bowls and serve. 

**If you do not have an ice cream machine, you can add the sorbet mixture to a large ziplock freezer bag and freeze for 8 hours, shaking the bag every hour or so.

• Category: Desserts

Recipe by Anna Franklin
Photography by Dave Bryce

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