Total Time
30mins
Prep 30 mins
Cook 0 mins

Food & Wine Magazine website. Make-ahead. Cook and prep time are guesses.

Ingredients Nutrition

  • 34 cup water
  • 1 14 cups sugar
  • 1 lb peeled green melon, cut into 1-inch dice (honeydew)
  • 2 tablespoons melon liqueur
  • 12 cup fresh orange juice
  • 1 lb peeled orange melon, cut into 1-inch dice (cantaloupe)
  • 1 12 lbs peeled seedless watermelon
  • mint sprig (to garnish) (optional)

Directions

  1. In a small saucepan, combine the water with 3/4 cup of the sugar and cook over moderate heat, stirring, until the sugar dissolves. Let cool completely.
  2. In a blender or a food processor, puree the green melon with the sugar syrup and the melon liqueur. Freeze the puree in an ice cream maker according to the manufacturer's instructions. Pack the sorbet into a plastic container, press plastic wrap directly on the sorber, cover and freeze.
  3. Rinse out the blender. In a small saucepan, combine the orange juice with the remaining 1/2 cup of sugar and cook over moderate heat, stirring, until the sugar dissolves. Let cool completely. In the blender, puree the orange melon with the orange syrup. Freeze the puree in an ice cream maker according to the manufacturer's instructions. Pack the sorbet into another plastic container, press plastic wrap directly on the sorbet, cover and freeze.
  4. Using a large melon baller or a small ice cream scoop, make 8 balls from the watermelon. Freeze for 20 minutes.
  5. Put 2 watermelon balls in each of 4 large margarita or parfait glasses. Scoop 2 balls of each sorbet into each glass, garnish with mint and serve.

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