Watermelon, Cantaloupe, or Honeydew Sorbet

We especially loved the flavor of our sweet, honeyed ‘Ambrosia’ cantaloupes in this sorbet, but the greenish ‘Sharlyn’ melons and ‘Sugar Baby’ watermelons were good too. The sorbet is best when eaten as soon as possible after freezing, because the lack of refined sugar makes it turn icy as it sits in the freezer. The good news is that any leftover sorbet makes an excellent granita: Turn it into a square baking pan, rake it with a fork until fluffy, cover, and freeze. To serve, let the granita sit at room temperature for 5 minutes, then re-rake with the fork until fluffy.

Recipe: Watermelon, Cantaloupe, or Honeydew Sorbet