Ingredients

• 4 pounds melon, peeled, seeded and cut into approximately 1 ½ inch chunks

Directions

1. Spread the melon chunks on a sheet pan and put in freezer until firm (about 2 hours). At this point you can either make sorbet or move them to a freezer safe container.

2. When ready to make sorbet, place the frozen melon in a food processor and puree until the chunks are broken up and fairly smooth. Turn off the food processor and stir with a spoon to get any melon chunks that are stuck to the sides or bottom. Turn on the processor and blend a little more.  Don’t over blend or it will turn in to a slushie. If the consistency seems too thick, you can add two tablespoons of water at a time until the right consistency is reached. 

3. Serve immediately or store in an airtight container in the freezer for up to two weeks.