Melon sorbet (sorbetto al melone)

This Italian melon sorbet (sorbetto al melone) is delightfully sweet, light and refreshing! Naturally vegan, this sorbet it’s incredibly easy to make and bursting with the vibrant flavours of ripe melon. Whether you’re lounging in the garden or hosting a summer soirée, this chilled treat is sure to be a hit!

This sorbet is all about the pure, unadulterated taste of melon. Unlike heavier desserts, it’s light on the palate but still satisfying, making it ideal for those hot summer days when you crave something cool but not overly indulgent. Plus, with just a few simple ingredients, you can whip up a batch in no time. And you don’t even need an ice cream maker! You can make it using either an ice cube tray and a blender, or a freezer-safe container and a spoon or spatula. You’ll find instructions for all three methods below.

What I love most about this sorbet is how the natural sweetness of the melon shines through. You only need three ingredients: ripe melon, sugar, and a splash of lemon juice. The sugar enhances the flavour of the melon, while lemon juice adds a subtle tang that balances out the sweetness. Sugar also prevents the mixture from becoming too hard and ensures a smooth, scoopable texture.

What type of melon works best for melon sorbet?

In Italy, sorbetto al melone is always made with melone retato, a variety of cucumis melo known as netted melon in English. Netted melon, also called cantaloupe, is a type of muskmelon with distinctive skin characterized by a rough, web-like or “netted” appearance. The skin is tan to yellowish, with a pattern of green lines, or meridians, running underneath the netting. This melon typically has a sweet, fragrant aroma, and the flesh inside is a rich orange colour, although some varieties may have lighter flesh. The flavour is sweet and mildly musky, which is why it earned the name “muskmelon.” The flesh is juicy and tender, making it ideal for sorbet making.

How to choose the Perfect Melon

Choose a melon that’s at its peak ripeness. The key is to pick a melon that’s fragrant and gives slightly to the touch. This ensures that your sorbet is full of flavour and has the perfect texture.

Pick the melon up and give the stem end a sniff. A ripe melon will have a sweet, fragrant aroma. If it doesn’t smell like much, it may not be ripe yet. Gently press on the stem end. It should have a slight give but not be too soft. If it’s too firm, it might not be ripe, and if it’s too soft, it could be overripe. Avoid melons that have indentations and discoloured patches. It’s better to keep an underripe melon on the counter for a day or two – they ripen very quickly.

How to make Italian melon sorbet (sorbetto al melone)

Ingredients

You’ll find the exact quantities of each ingredient in the recipe card at the bottom of this page.

Melon

You’ll need a ripe melon for this recipe (see notes above).

Sugar

I recommend using vegan white castor sugar for this recipe. Castor sugar, also known as caster or superfine sugar, is a type of granulated sugar with very fine crystals. It’s often used in baking because it dissolves quickly. That way, you won’t need to use heat – the sugar will dissolve in the blender along with the melon and lemon juice. Wherever possible, I use finely ground raw, organic cane sugar, which is always vegan. Sometimes though, I need white sugar, like in this recipe. Many people don’t know that some brands of white sugar aren’t vegan.

For making ice creams and sorbets, I use Aarberg finely ground white sugar, which is labelled vegan. I buy it at the Migros here in Switzerland. If your sugar has larger crystals, simply blitz it in the blender for a few seconds before adding the melon and lemon juice. That will grind it down enough to dissolve in the melon purée without using heat.

Before swapping out sugar for another sweetener, bear in mind that sugar serves multiple purposes in sorbet. Beyond balancing the flavour, sugar prevents the mixture from becoming too hard and ensures a smooth, scoopable texture. It also helps create a stable composition that won’t separate during freezing. The correct ratio of approximately 4 parts fruit to 1 part sugar is crucial to achieve the perfect consistency and flavour in sorbet.

Lemon juice

Use freshly squeezed lemon juice for this melon sorbet recipe. You only need a small amount, but it serves three purposes. Lemon juice adds a touch of acidity that brightens the overall flavour of the sorbet, balancing the natural sweetness of the melon. The acidity in lemon juice helps maintain the vibrant colour of the melon by slowing down the oxidation process, which can cause the fruit to darken. Lemon juice also helps to lower the freezing point of the mixture, resulting in a smoother, more scoopable sorbet.

Preparation

Cut the melon in half lengthwise. Scoop out the seeds and stringy pulp from the cavity with a spoon. Cut each half into wedges. Place a wedge flat on the cutting board with the flesh facing up. Hold the wedge steady with one hand. With the other hand, slice along the edge of the rind, following the curve to remove it in one piece. Cut the wedges into chunks.

How to make Italian melon sorbet (sorbetto al melone)

Method 1 – With an ice cream maker

You’ll find step-by-step instructions with photos for this method in the recipe card at the bottom of this page.

• Put the chunks of melon, sugar and lemon juice together in a blender beaker and blend until smooth. Blending will also dissolve the sugar.
• Pour the sorbet mixture into the basket of your ice cream maker and follow the manufacturer’s instructions for making sorbet. It usually takes about 30 minutes.
• When your melon sorbet is ready, you can either serve it immediately or freeze it for later. When it comes out of the ice cream maker, it will be very soft, like an Italian sorbetto, and melt very quickly. Otherwise, you can transfer it to a container and put it in the freezer for an hour or so. This will make the sorbet a bit firmer, and it won’t melt quite as fast. You can also leave the sorbet in the freezer for longer and scoop it out.

Method 2 – Using an ice cube tray and a blender

• Put the chunks of melon, sugar and lemon juice together in a blender beaker and blend until smooth.
• Pour the sorbet mixture into ice cube trays or a shallow container and freeze completely.
• Once frozen solid, place the cubes into a blender. If you used a shallow container and you now have a frozen block, break it up into chunks. Blend until smooth. Serve immediately or freeze for another hour or two in a freezer-safe container for a scoopable consistency.

Method 3 – Using a freezer-safe container and spoon

• Put the chunks of melon, sugar and lemon juice together in a blender beaker and blend until smooth.
• Pour the mixture into a freezer-safe container. Cover it with a lid or plastic wrap.
• Place the container in the freezer. After about 30 minutes, remove it and stir the mixture vigorously with a spoon, breaking up any ice crystals that form. Repeat this every 30 minutes for about 3-4 hours until the mixture is smooth and fully frozen.

How to serve melon sorbet (sorbetto al melone)

You can serve your melon sorbet as soon as it comes out of the basket. It will be pretty soft and it will melt very quickly. I usually put mine in the freezer for an hour or so before serving. That way, it’ll still be soft enough to spoon into a flute glass and enjoy like a sorbetto in an Italian restaurant.

Alternatively, you can freeze it for longer and then scoop it out and serve it in an ice cream dish, either on its own or with other sorbet flavours. Grapefruit, mango, passionfruit, apricot, or peach sorbet all go really well with melon!

melon sorbet serving suggestions

• As a palate cleanser – Serve a small scoop between courses to cleanse the palate, especially in a multi-course meal.
• With fresh fruit: Pair the sorbet with a medley of fresh fruits like berries, kiwi, or citrus segments for a light, refreshing dessert.
• In a melon bowl: Hollow out a melon and use it as a bowl for the sorbet. This makes for an impressive and natural presentation.
• Topped with mint or basil: Garnish with fresh mint or basil for an extra burst of flavour and colour contrast.
• With a splash of Prosecco: For an adult twist, serve the sorbet with a splash of chilled Prosecco or Spumante.
• Enhance with a drizzle: Add a splash of fruity syrup, such as pomegranate molasses or raspberry syrup, over the sorbet for an extra burst of flavour.

How to store your melon sorbet

Melon sorbet can typically last in the freezer for about 1 to 2 months. To maintain the best texture and flavour, store it in an airtight container to prevent freezer burn. Over time, the sorbet may become slightly icy or lose some of its vibrant flavour, so it’s best enjoyed sooner rather than later. You may need to let it soften slightly at room temperature before serving.

I’m sure you’ll love this light and refreshing Italian-style melon sorbet! If you try it, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

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Before you go, why don’t you check out some other delicious vegan summer recipes…

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