Honeydew Sorbet
Melon sorbet is just what you need when it’s hot outside.
INGREDIENTS
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4 1/2 cups fresh honeydew (approx. 1 honeydew), cubed
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1 tablespoon freshly squeezed lemon juice
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1/4 cup honey, plus additional to taste
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1/4 cup water
INSTRUCTIONS
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Line a rimmed baking sheet with parchment paper.
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Place cubed honeydew onto the baking sheet, leaving space in between the cubes to allow for even freezing.
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Place tray into freezer and freeze the honeydew overnight, or until completely frozen (about 4 to 6 hours).
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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.)
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Taste and add any additional honey as needed at this time.
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Transfer sorbet into a metal container or loaf pan, and store in freezer for 1 hour.
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Remove sorbet from freezer and serve immediately.
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Store sorbet in freezer in an airtight container for up to 2 weeks.
Because Honeydew contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).
