Melon and Fresh Ginger Sorbet

At the end of summer I am compelled to get all the last fruits and vegetables from the farmers market, and every September I have way too much produce waiting to be turned into something delicious, avoiding a tragic trip to the compost.

One of my purchases last weekend was a gorgeous Canary Melon. It sat out for a few days and by the time I cut it open, the fragrance was overwhelming: sweet like nectar and very melony, with the flesh a little overripe in the center, but still in good shape..

I found a recipe for Melon Sorbet with Fresh Ginger in a 1993 Food & Wine collection (I love the old F&W collections from the 90s). The simple recipe called for melon, sugar, lemon juice, and fresh ginger. To me, ginger goes better with lime, so I swapped lime juice for the lemon. Consulting one other recipe by the great Martha Rose Shulman in the NY Times, she recommends using a syrup of some kind (corn syrup, simple syrup, honey, etc.) to prevent ice crystals from developing. I used a raw wildflower honey and it makes a beautifully textured sorbet.

The flavor of the melon is vivid, supported by the tangy lime and spicy ginger. It is so refreshing and satisfying. The end of the summer can mean a lot of work in the kitchen, but the flavors are unparalleled and it’s truly a celebratory send-off for the summer bounty.

INGREDIENTS

1 very ripe melon (I used a canary melon), peeled, seeded, and chopped, approx. 4 cups
1/3 C granulated sugar
1 T light raw honey
juice of 1-2 limes
2 T freshly grated ginger

PROCEDURE

In a blender or food processor, blend all ingredients until the sugar is fully dissolved.
Chill in the refrigerator at least 1 hour and then churn in an ice cream maker or make granita.

Canary Melon