Notes: Buy a honeydew melon or piece weighing about 3 1/2 pounds. In the freezer sorbet gets very hard. To serve, thaw partially, break into chunks, and beat into a slush with a mixer or food processor.
• About 1/3 cup sugar
• 2 tablespoons grated lime peel (green part only)
• About 1/2 cup lime juice
• 4 1/2 cups diced (about 1/2 in.) honeydew melon
How to Make It
In a bowl, mash 1/3 cup sugar and lime peel with a spoon to release oils. Let stand 5 to 10 minutes.
Stir 1/2 cup lime juice into sugar mixture. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
Add melon, a portion at a time, and whirl until smooth. Return purée to bowl. Taste, and if desired, add more sugar and lime juice. Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer’s directions until sorbet is firm to scoop, dasher is hard to turn, or machine stops.
Serve, or freeze airtight.
Firming and Storing Ice Cream:
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Nutritional analysis per 1/2 cup
Melon sorbet is just what you need when it’s hot outside.
• 4 1/2 cups fresh honeydew (approx. 1 honeydew), cubed
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup honey, plus additional to taste
• 1/4 cup water
1. Line a rimmed baking sheet with parchment paper.
2. Place cubed honeydew onto the baking sheet, leaving space in between the cubes to allow for even freezing.
3. Place tray into freezer and freeze the honeydew overnight, or until completely frozen (about 4 to 6 hours).
4. Place frozen honeydew into the bowl of a food processor, along with lemon juice, honey, and water. Pulse until honeydew becomes crumbly. (You may need to add more water until the mixture becomes more fluid, but not slushy. You’re looking for a soft sorbet texture at this point.)
5. Taste and add any additional honey as needed at this time.
6. Transfer sorbet into a metal container or loaf pan, and store in freezer for 1 hour.
7. Remove sorbet from freezer and serve immediately.
8. Store sorbet in freezer in an airtight container for up to 2 weeks.
This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy summer treat.
Last week, my friend Alexa came for a visit. You know, my photographer friend who just happens to love healthy food as much as I do. My friend who is willing to spend an hour shooting photos of a honeydew with me, so I can learn how to get the light just right.
This honeydew sorbet turned out to be easier to make than it was to photograph. (Melting foods are a bit more of a challenge.) But we had a fun time playing around with it and we really enjoyed getting to eat it. This is truly one of those treats that you can feel good about eating because it’s basically just fruit. This would be a perfect treat for the whole family!
This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy, vegan, & gluten free summer treat.
• Author: Liz Thomson
• Prep Time: 5 minutes + Freeze time
• Cook Time: 0 minutes
• Total Time: -25584414.666667 minute
• Yield: 4
• Category: Dessert
• Method: Blender
• Cuisine: American
• 1 honeydew melon
• 1 tbsp lemon juice
• 2 tsp maple syrup or honey
1. Slice the honeydew into 1? chunks and spread out on a baking sheet.
2. Put it in the freezer for 4-6 hours until frozen.
3. Once frozen, put the chunks in the blender with the lemon juice and sweetener.
4. You may need to add a couple tablespoons of water to help it to start blending.
5. If you don’t have a high-powered blender, you can make this in a food processor.
6. Blend until smooth.
7. Put it back into the freezer for another 30 minutes until it sets.
8. Scoop & serve!
Keywords: Honeydew Sorbet
We used honey because my friend Carin brought me back some orange blossom honey from Charleston and I couldn’t wait to use it! But if you want to keep this vegan, you can substitute maple syrup or really any sweetener you like. If you have a really ripe honeydew, you can omit it all together!
Yeah, this summer treat is going to be on repeat over here! I just love frozen treats. I’ll always pick ice cream over cake!