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sorbet foray



So here’s the thing.  I’m not one of those really organized people who goes to the store with lists and such, planning what to by according to the menu I’ve created for the week.  I had an ex-boyfriend whose mom actually used to make her grocery list in order of the aisles of the store, that way she wasn’t zig-zagging through the store.  Yeah, there’s a reason she has her own magazine.  Me, I don’t even wash my hair on a regular basis.  (Ew, gross, I know.  That’s why I blog–you can’t see me.)  I end up buying stuff on impulse, and forgetting a shit ton of stuff I actually need, which means I’m at the store probably four times a week.  Then I bring everything home and promptly forget about it.  You know, until I’m digging through my veggie drawer a month later desperate for something to eat and go, “What the EFF was this?!  Were these mushrooms or brussel sprouts?  Apparently they are now garbage.”  You know, cause I’m super economical and stuff. Click Here For Unlimited Easy Dessert Videos
So last week I’m walking into the little farmer’s-market-grocery-store-dealy when I’m knocked over by the sweet smell of some sort of nectar of the gods.  Obviously my reaction is, “Fuck me something smells good.”  Out loud, because I’m pretty much the epitome of a Classy Lady.  Or something like that.  So I look around and it seemed to be coming from a huge table of weird looking melons.  What the hell.  I don’t even like melons.  But I totally couldn’t resist them, and I ended up digging through the table, bringing melons up to my face, sniffing, and trying to figure out which one is the one that got me so excited.  (Tom and I already do this a lot anyway, but generally it’s the other way around.)


So the winner ended up being a Galia melon.  I was a little hesitant, since it looked pretty much like a cantaloupe, which I don’t really like.  (I’m not a big melon fan in general, but I definitely don’t like cantaloupe.  I think they taste like dirt.  I’ll eat honeydew if it’s really sweet.)  But because I have zero self control, I bought it anyway.  I brought it home, set it out in plain sight so that I’d remember to eat it. Fast forward four days, it’s still sitting there. For reals yo, I totally suck.  But here’s the great part about my complete lack of follow through–I froze it!  You could chunk it up and toss it in the freezer for some virtuous smoothie or something, but in true Making it with Meleyna style, I added booze and carbs.  Sorbet, anyone?


All you do is chunk up the melon, and puree it with sugar, lime, and white wine.  Except I don’t drink white wine.  So I used vodka, cause it’s totally the same thing…  Yeah so while maybe not contributing to the flavor party, it does help with the texture once frozen.  (Plus I’m pretty sure you’d make a lot more friends a lot more quickly if you brought vodka rather than white wine to a party.  I’m just sayin’.)  At this point, it looks a lot like snot, but I promise it doesn’t taste like it.  So then you just pour into your handy dandy ice cream makerand churn.  Also, I was pretty pissed at myself because I knew I should have scaled back on the sugar, and when I tasted it pre-churn, it was way to sweet.  (The melon was plenty sweet on it’s own.)  But once frozen, you really do need all the sugar to keep it balanced.


This was a lovely way to end a dinner of tuna and avocado donburri.  While it didn’t strike me as being particularly Asian influenced while I was making it, it definitely has a Japanese-y flavor to it.  All in all, a bunch of tasty but lazy, kind of wannabe Japanese yumminess.  (No, not me silly, my dinner.)

Melon Sorbet adapated from David Lebovitz‘s The Perfect Scoop one ripe melon, about two pounds 1/2 cup of sugar 1 teaspoon lime juice 2 tablespoons white wine (or vodka)–Optional if you’re someone other than me.  Which I assume you are. pinch o’ salt Slice the top and bottom off of your melon.  Peel it, cut it in half, scoop out the seeds.  Chunk it up into about one inch pieces.  Toss it all into a blender with everything else.  (I promise it’ll blend, even with the small amount of liquid.)  Taste, add more lime or wine to your liking, keeping in mind that you want the puree to be fairly sweet.  Also, if you’re using vodka, I wouldn’t add more than the two tablespoons, as it won’t set up correctly. If you have the time, chill the mixture.  It’ll still work if you don’t, but the texture will be smoother if you do.  Freeze in your ice cream maker according to the instruction booklet that you have probably thrown away.  Portion out into containers and freeze until solid.  (If you used vodka, it will remain ever so slightly slushy.  If you used wine, you might want to let it set out on the counter for a bit before you attempt to scoop.)

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10 Responses to “sorbet foray”  

  1. 1 Ryan

    How come it looks so slushy? There’s this cool product called Sevagel that’s a sorbet stabilizer. It helps reduce the ice crystals so you get a better consistency and it holds its shape longer. I used that to make a beet sorbet among other things.

  2. 2 Meleyna

    It looks slushy because that was right after I churned it, before I froze it solid. When I went to scoop it to take pictures, my battery was dead from taking picture of Parker, and pretty much just said oh well. It’s cause I’m lazy.

  3. 3 Ryan

    Oh well. Blame it on the a-a-a-a-a-alcohol.

  4. 4 zoe

    It still looks mighty refreshing!

  5. 5 Junecutie

    Hiya Meleyna.

    Great sorbet recipe! How much does it make? I ask because if I put more than 1 and a half quarts in my ice cream maker, the thing gets too full before it’s finished. To Ryan: Dude, two tablespoons of alcohol is not enough to blame anything on, even if you ate the whole thing. Even if you used moonshine or 180 proof something. I’m just sayin……On sort of the same note, I love adding liqueurs to ice creams and sorbet toward the end of the freezing. There’s no kids in my house now, and the addition of the liqueur really punches up the flavors. And the alcohol helps keep the ice cream or sorbet scoopable after it’s frozen in the freezer. BTW, I heard on the news that it was 108 in Phoenix yesterday. Youch!!! I hope you and Parker are staying nice and cool!! Sorbets are definitely the way to go when you want to beat the heat. I bet Ryan’s beet sorbet was really tasty! Wish he would post the recipe…hint…hint…hint. I’ve got to go get some bread started in the bread maker before the heat of the day. It totally sucks that you cannot buy decent sandwich bread at the grocery that does not sneak in soy as an ingredient somewhere. Check ya later!

    Much love and many blessings

  6. 6 Meleyna

    The recipe makes about a quart of sorbet. And don’t mind Ryan, he’s family. We’re all just a bunch of crazies.

  7. 7 Ryan

    Beet Sorbet (Adapted from Masaharu Morimoto’s Cookbook)

    Makes approx 1 pound

    1 pound beets, trimmed, peeled and quartered
    6 sheets unflavored gelatin
    1 cup simple syrup
    2 tsp. Sevagel

    1. Boil the beets in a saucepan of water until they are very tender, about 40-50 minutes; drain, reserving 1/4-1/2 cup of the cooking water. Transfer the beets to a blender or food processor and purée; add some of the beet cooking water, if necessary, to make a smooth purée. Strain through a fine chinois or strainer.

    2. Soak the gelatin in cold water and let stand until softened, 5 to 10 minutes.

    3. Meanwhile, transfer the beet purée to a nonreactive medium saucepan. Add the simple syrup and slow warm through over medium heat, skimming off any scum that rises to the top. Remove from the heat and stir in the softened gelatin.

    4. Let the beet mixture cool for 10 minutes, then refrigerate until completely chilled.

    5. Pour the beet mixture into the canister of an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a covered container and freeze until firm enough to scoop.

  8. 8 Junecutie

    Thanks Ryan,

    The beet sorbet recipe looks really tasty. One more question: Where do you find the Sevagel? Google wants me to buy it from some pharmacy in Canada!!! Amazon used to have it, but it is no longer available. And they all say it is a medication! Do you know what it has in it? (I guess that’s two more questions, actually.) Better living through chemistry!!! But I guess two teaspoons isn’t much whatever it is. As long as it’s not a peanut or soy product or carrageenan, or msg; I guess I could handle it. And when I want dessert, I don’t want health food. I want fabulously yummy!!! Thanks again for the recipe.


  9. 9 Ryan

    I ordered it from here awhile ago but they’re currently out of stock: http://www.chefswarehouse.com/Sevagel-65S-Stabilizer-Sorbet/M/B001TZU32K.htm

    The sevagel isn’t necessary to make the sorbet, it’s more for restaurant/commercial applications. I’m just anal about things being really smooth and grit free. I’ve been known to strain my sauces 3-4 times in the restaurant. The sevagel helps to get the sorbet really smooth is all.

  10. 10 Scootabaker

    I like vodka in everything! Even in my vodka drinks!

    I think I need an ice cream machine.

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