The very essence of summer, this recipe features, really, just one ingredient. It takes multiple steps to transform the melon into this dense, creamy sorbet, but don’t be tempted to take shortcuts. Your reward is in the intense flavor and hue of the finished product. This is one case where you must go to the farmers’ market and seek out the gnarled old guy who lovingly raises organic muskmelons—maybe Crenshaws or Hearts of Gold—and picks them only when you can smell their perfume a mile away as they warm in the sun. Go. He’s there, and he’ll make sure you get a good melon.
Recipe information
Yield
makes 5 to 6 cups
Ingredients
Simple Syrup
Preparation
Step 1
To make the simple syrup, combine the sugar and water in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally. Remove from the heat and allow to cool.
Step 2
Halve the melon and scoop the seeds and a little pulp into a blender. Purée, then pass through a fine-mesh sieve. Place each half of the melon, cut-side down, on a cutting board and, using a sharp knife, cut down the sides to remove all trace of rind. Cut the flesh into chunks.
Step 3
Clean the blender and add the purée back in, along with the melon chunks. Purée on low to avoid incorporating air into the mixture. When you have a juicy, chunky purée, pass it through a fine-mesh sieve to catch all the juice and leave the flesh behind. Place the remaining flesh in the blender for a final spin, this time processing on high. Pass this purée through the sieve as well. Place all the juice in a bowl and add the prosecco.
Step 4
Add the simple syrup to taste. You may not need much, depending on the ripeness and flavor of the melon. Start in the neighborhood of 1/4 cup and go from there. Add a squeeze or two of lime juice to taste until the mixture is well balanced (start with a couple of teaspoons). Cover, place in the refrigerator, and chill until cold. Pour into an ice cream maker and freeze according to the manufacturer’s directions.
