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Jasmine-honeydew sorbet // a Cuisinart giveaway!

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Based on a recipe by my favorite authority for all things frozen, Jeni Britton Bauer. Also, see below for a no-churn option!

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.

Find it online: https://tworedbowls.com/2016/07/27/jasmine-honeydew-sorbet/