Galia, Ogen, Ha'Ogen, Cantaloupe or Melon Sorbet Recipe
(Makes roughly 1 Pint) (Note: Ogen, Haogen & Ha'Ogen melons
are also called Persian melons)
3/4c Superfine Sugar (or baker's sugar)
1/4 tsp salt (optional)
3c (roughly) seeded melon with the rind removed, cut into chunks
Special Equipment: Blender & Ice Cream Maker*
If using an Ice Cream Maker with a cylinder make sure that the cylinder is pre-frozen. If you are able, chill uncut melon slightly before cutting.
Bring water and sugar to a slow boil in a non-reactive pan. When liquid turns clear remove from heat. You have made a simple syrup. We had about 1c of finished syrup. Pour liquid into a heatproof container (like a pyrex measuring cup) and cool in the fridge while preparing melon.
Remove seeds and rind from melon and cut into chunks.
Place melon chunks in blender and pour in reserved syrup. Puree until smooth.
Freeze in ice cream maker according to instructions. (For about 30 mins.) We poured the mixture directly from the blender into the ice cream maker while it was running and it preserved the emulsion making the final product creamy.
After the 30 minutes or so, the sorbet will be mostly frozen but still soft. Carefully remove it without scratching the cylinder (if appropriate, our cylinder is delicate) and place in a freezer proof container. We used a metal bowl with a piece of unbleached parchment paper pressed onto the surface to prevent ice crystals from forming.
*Alternatively you can pour into a freezer-safe dish and freeze, stirring every 30 mins or so to make Granita.
If your melon is very sweet, feel free to cut back on the sugar. Pour less syrup into the blender than the 1c which the recipe makes. You could also just make less simple syrup by using 1/2c each of water and sugar.