Honeydew Lavender Sorbet Recipe
Honeydew Lavender Sorbet is the perfect summertime sweet treat! Fresh honeydew melon and light, floral lavender flavor in a smooth, frozen sorbet.
How to Make the Best Honeydew Lavender Sorbet
There’s nothing quite like a refreshing sorbet on a warm summer day, and this honeydew lavender combination is pure elegance. The subtle floral notes of lavender perfectly complement the sweet, delicate flavor of fresh honeydew melon, creating a frozen dessert that’s both sophisticated and incredibly satisfying.
What makes this sorbet special is its simplicity and the magic of proper technique. By carefully steeping lavender in the simple syrup and using the traditional egg test to achieve the perfect sugar balance, you’ll create a smooth, creamy texture that melts on your tongue. The bright pop of lemon juice at the end brings all the flavors into focus, preventing the sorbet from becoming one-dimensional.
This is the ultimate summer dessert—refreshing, not too heavy, and fancy enough to impress your guests. Make a batch and scoop into delicate bowls for a restaurant-quality finish to any dinner party.
Honeydew Lavender Sorbet
Honeydew Lavender Sorbet is the perfect summertime sweet treat! Fresh honeydew melon and light, floral lavender flavor in a smooth, frozen sorbet.
Ingredients
Sorbet Base
Optional
Instructions
Preparation
- Freeze Ahead: Make sure the ice cream base is in the freezer for at least 24 hours.
- Cut + Blend: Remove the seeds and skin from the melon and dice into 1 to 2 inch cubes. You should have 4 to 5 cups of chopped fruit. More or less is fine, you will adjust with the amount of simple syrup you use. In batches, blend the honeydew until it is liquified.
- Strain: Strain the honeydew juice through a mesh strainer. Use a spatula to move the solids around without pushing through.
Flavor Development
- Steep the Syrup: Combine the sugar, water and lavender in a medium saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes, turn off heat and let steep for 5 minutes. Strain out lavender and cool completely.
- Build the base: If using the corn syrup, whisk into the honeydew base. Whisk in half the simple syrup then test the base using the egg test. Wash and dry a large egg and lightly float into the base. You want to see a 1-inch circle, about the size of a nickel, of the egg. Too little egg - add more simple syrup. Too much egg - add more honeydew juice or water.
- Add the tart: Stir in the lemon juice 1 tablespoon at a time, tasting after each addition until you reach the right acidity.
Churning & Freezing
- Chill + Churn: Chill the honeydew lavender sorbet base for at least 1 hour. After completely chilled, pour into the ice cream maker and churn for 10 to 15 minutes.
- Freeze: Freeze the churned sorbet in a storage container for at least 4 hours. Let soften on the counter for 5 minutes before scooping.
Notes
- The egg test helps determine the right sugar content for proper freezing consistency.
- Fresh lavender gives the best floral flavor, but culinary-grade dried lavender works well too.
- Adjust lemon juice to taste—it brightens the honeydew flavor without overpowering the delicate lavender.
- This sorbet pairs beautifully with fresh berries or a drizzle of honey.