Cherry Canary Melon Sherbet Recipe
In search of a summer treat, ice cream and other frozen desserts certainly come to mind. So far, Chicago’s summer has been a mix of thunderstorms, and sunny, beautiful weather, sometimes over the course of a day. A darker tableau bursting with brightly-colored fruit seemed a fitting photo. I set up these modern vanitas-inspired photos on a cloudy day for this sherbet recipe, springing into action whenever the sun came out for a few minutes.
Sweet canary melon paired with dark red cherries makes for a beautiful contrast of color and flavor, jazzed up with lime juice and zest. The canary melon boasts a bright yellow color and the fruit is much like honeydew, but paler in color and a little tangier. Lighter than ice cream, but more substantial than sorbet, sherbet best describes this coconut and fruit-based dessert. In fact, I may have just Googled “sorbet vs sherbet” to confirm. While sorbet typically contains no milk, the “dairy” base in the form of coconut milk makes this recipe a qualified candidate for the sherbet category.
Get the recipe:
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 3 cups chopped canary melon (honeydew is a fine substitution)
- 1 cup cherries, pitted
- 1/2 cup lime simple syrup
- 1/2 cup coconut milk
- Combine sugar and water in a small saucepan.
- Stirring constantly, cook over medium heat until sugar dissolves, about 4 minutes.
- Remove from heat and stir in the lime juice and zest.
- Let cool and transfer to a jar or airtight container. Chill for a half hour.
- Strain out the lime zest before using, especially if you plan to make drinks with the remainder.
- Combine all the ingredients in a blender or food processor and blend until smooth.
- Taste, then adjust the flavors, if necessary.
- Freeze in an ice cream maker according to manufacturer’s instructions.
- Transfer to an airtight container and serve right away, or move to the freezer to firm up, if necessary.
There you have it! Ice cream, sorbet, and sherbet are quite simple to make and a great pastime during the summer. Please send a photo if you end up making this recipe!
Also, I still have some leftover syrup…what to make? The obvious choice is margaritas, and a good one at that.