I recently discovered orange honeydew melon at the Los Gatos Farmers’ Market; not surprisingly, it’s a hybrid of honeydew and cantaloupe. It’s juicier and more flavorful than regular honeydew and I thought it would make a nice sorbet. Here’s the recipe I started with:
Desserts for Breakfast: Honeydew Sorbet.
(I was always under the impression that any dairy prevented a recipe from being sorbet, but for once, I’ll try to leave semantics behind. Make note of this historical event.)
The melon I bought was about a pound heavier than the recipe called for, so I froze some of the chunks to use for smoothies. Other than that, the only changes I made to the recipe were adding a few shakes of cardamom and 12 ounces of plain yogurt. The frozen yogurt recipes I’ve seen all call for straining the yogurt before adding it, so I figure I’ll use Greek yogurt when I make one. I didn’t set out to make frozen yogurt this time, but the mix was a little sweet and I had some individual yogurts that my friend Jenn left behind last weekend.
The final product is not as creamy as frozen yogurt or ice cream; it is more like a sorbet, but not hard and icy. Maybe condensed milk will be my go-to substitute for raw egg white, alcohol, or Italian meringue (which I haven’t tried again after burning it last time…I did buy a sugar thermometer, so I’ll give it another try one of these days). The yogurt added a little tang, but it’s still nice and sweet and tastes more of melon than anything else. This is a yummy summertime treat!
Here are a few photos of the process…