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Carefully peel the melon using a sharp knife, ensuring all the skin is removed.

Cut the peeled melon in half.

Using a spoon, scoop out all the seeds and fibrous core from both melon halves. Discard the seeds and core.

Cut the melon halves into manageable chunks, roughly 2-3 cm in size.

Place the melon chunks into a blender.

Blend the melon chunks until a completely smooth liquid consistency is achieved. There should be no visible chunks.

Pour the blended melon mixture through a fine-mesh strainer set over a bowl. Use a spatula or the back of a spoon to press down on the pulp in the strainer, extracting as much melon juice as possible. Discard the remaining pulp. This liquid is your 'Melon juice'.

Pour the extracted melon juice into a clean blender cup.

Add the whipping cream to the blender cup containing the melon juice.

Add the lemon juice to the blender cup.

Add the skim milk to the blender cup.

Add the granulated sugar to the blender cup. Adjust the amount of sugar to your preferred sweetness.

Blend all the ingredients in the blender cup again until thoroughly combined and smooth.

Pour the blended mixture into a freezer-safe container.

Seal the container with a lid and place it in the freezer for at least 4 hours, or until completely frozen solid.

Once frozen, remove the container from the freezer.

Place the frozen block into a Ninja Creami or similar ice cream/sorbet maker machine.

Process the frozen mixture in the machine according to its instructions to achieve a smooth, sherbet consistency. You may need to re-spin once or twice for optimal texture.

Scoop the finished Melon Sherbet into serving cups and enjoy immediately.


Carefully peel the melon using a sharp knife, ensuring all the skin is removed.

Cut the peeled melon in half.

Using a spoon, scoop out all the seeds and fibrous core from both melon halves. Discard the seeds and core.

Cut the melon halves into manageable chunks, roughly 2-3 cm in size.

Place the melon chunks into a blender.

Blend the melon chunks until a completely smooth liquid consistency is achieved. There should be no visible chunks.

Pour the blended melon mixture through a fine-mesh strainer set over a bowl. Use a spatula or the back of a spoon to press down on the pulp in the strainer, extracting as much melon juice as possible. Discard the remaining pulp. This liquid is your 'Melon juice'.

Pour the extracted melon juice into a clean blender cup.

Add the whipping cream to the blender cup containing the melon juice.

Add the lemon juice to the blender cup.

Add the skim milk to the blender cup.

Add the granulated sugar to the blender cup. Adjust the amount of sugar to your preferred sweetness.

Blend all the ingredients in the blender cup again until thoroughly combined and smooth.

Pour the blended mixture into a freezer-safe container.

Seal the container with a lid and place it in the freezer for at least 4 hours, or until completely frozen solid.

Once frozen, remove the container from the freezer.

Place the frozen block into a Ninja Creami or similar ice cream/sorbet maker machine.

Process the frozen mixture in the machine according to its instructions to achieve a smooth, sherbet consistency. You may need to re-spin once or twice for optimal texture.

Scoop the finished Melon Sherbet into serving cups and enjoy immediately.
