Dear diary. Dear everyone. On Sunday, I had my very first cup of coffee in four months. !!! To be fair, I think it was about two tablespoons of coffee in a cup of milk and a boatload of sugar, so it tasted more like melted coffee ice cream than coffee, but I’m going to say it counts. It was the most exciting moment of my Sunday. Or July. I never ever imagined I’d stop drinking coffee while pregnant — instead, I was terrified of going without it, and I’m pretty sure I looked up that “one-cup-a-day” rule way before B3 was a figment of our imagination (and maybe even before B2 was a figment of mine). I was holding onto that rule with both hands and feet and entire being all the way up until one day around week 6, when I woke up and coffee suddenly and inexplicably smelled like the worst thing in the world. Such woe. But somehow this weekend, after four months of matcha (which was, granted, far from the worst), I opened up the coffee tin and thought mm instead of oh no get this noxious tub of poison away from me, and B2 had to listen to me chant “look at me, I’m drinking coffee!” as I sipped a tiny melted-ice-cream for the rest of the morning. It was an excellent Sunday.
That has exactly nothing to do with sorbet (I just couldn’t contain my excitement) except that one thing I have had a taste for in all these six (!) months is fruit, fruit, and more fruit. (To be clear, I’ve also craved pretty much every unhealthy thing under the sun … just not consistently.) No sooner did I get rid of our noisy, bulky, rock-salt-gobbling ice cream machine in our move last month that I realized, belatedly, all the wonderful fruit sorbets that I could have made — this salted cantaloupe sorbet, which has been on my list for two years now, River Cafe’s famed and impossibly ruby-red strawberry sorbet, and this pale green jasmine-honeydew confection.
Luckily, it was right around then that Cuisinart saved the day. I’ve been eyeing their ice cream machines for as long as I can remember, and so far it’s been as every bit as great as I hoped. Their neat Fruit Scoop takes up about half the space that my old ice cream machine used to, and the convenience of the freezer bowl drives away all memories of layers of ice and rock salt and deafening grinding cacophony. Softer fruits like strawberry and mango can go right into it to make the quickest sorbet ever, or else you can cook down firmer fruits or puree them in a blender before adding them. And a separate paddle attachment makes it into a regular old ice cream machine for all my dairy dreams to come true. (So technically, it doesn’t break that “don’t buy one-purpose kitchen tools” rule. In my opinion.)
This jasmine-honeydew sorbet is simpler than I’d ever have guessed, but so good I had to struggle not to eat it all straight out of the ice cream maker. I’ve been dreaming of combining jasmine tea and melon for awhile now, and thought I might try it with this chamoe jam, but jasmine does tend to overpower easily and drowned out delicate chamoe in such a small batch. With the more intense sweetness from honeydew and its larger size, though, the combination was just perfect. There’s a hint of flowery jasmine here and there, enough to add (surprisingly) a slightly minty freshness to the sorbet, but not so much as to mask the sweet fragrance and natural creaminess of the melon. And the whole thing takes just four ingredients.
(Edit: To my Melona-loving kindred spirits below — yes, this was totally born of a Melona binge! Now the only thing that remains is a full-fledged melon ice cream…)
P.S. The kind folks at Cuisinart are giving away one more Fruit Scoop to one of you! To enter the giveaway, just leave a comment below or on Instagram (or both!) Giveaway ends next Wednesday, August 3, at 11:59pm PST. Thank you so much to Cuisinart for sponsoring this post, and to you for reading! As always, all opinions are my own.
Based on a recipe by my favorite authority for all things frozen, Jeni Britton Bauer. Also, see below for a no-churn option!
- 1/4 cup jasmine tea (see Notes)
- 1/2 cup sugar
- 1/4 cup corn syrup (see Notes)
- 2 1/2 lbs honeydew melon, deseeded, rinds removed, and cubed (about 5 cups)
- The night before or 12 hours ahead: If needed, place the freezer bowl of your ice cream maker in the coldest part of your freezer.
- The day of: If you haven’t already, brew the jasmine tea to your liking (see Notes below for the proportions I used). In a small saucepan or pot, combine 1/4 cup of the jasmine tea, the sugar, and corn syrup over medium heat. Stir just until the sugar dissolves, then remove from heat and let cool.
- Using a food processor or blender, puree the honeydew and simple syrup together until smooth. Pour the honeydew mixture into your ice cream maker and freeze according to manufacturer instructions. If you like your sorbet soft, enjoy immediately. Otherwise, place the sorbet into the freezer for 3-4 hours, or until firm. You may want to thaw it for a few minutes before scooping.
I used 1 Ten Ren jasmine tea bag (you can also use 1 tablespoon loose leaf tea) in 1/2 cup (4 ounces) of boiling water for about 4-5 minutes. For a stronger jasmine flavor, use 2 tea bags; for a more subtle flavor, use 1 tea bag and 6-8 ounces of water.
If you're not a fan of corn syrup, feel free to substitute honey, or simply use sugar.
If you don't have an ice cream machine, I have made fairly good no-churn sorbets by freezing the melon chunks ahead of time, then blending it in a food processor until smooth. It will freeze harder than a churn version, but if you're looking to enjoy immediately, it's delightful.