Melon Sorbet

Share this recipe

Melon Sorbet

Prep Time 6 hours


  • 3 Ripe Sweet Melons Halved and De-seeded
  • 4 Oz. Icing Sugar Sifted
  • 6 Tbsp. White Wine Vinegar
  • 2 Large Egg Whites


  • Scoop flesh from melons and place in a food processor with sugar and vinegar.
  • Blend to a purée. Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with mushy sorbet.
  • Freeze until solid. Let stand at room temperature for 10-15 minutes before serving.