Honeydew Melon Sorbet
This simple honeydew melon sorbet
recipe only requires 4 ingredients
and you have yourself a yummy treat.
This is a perfect light sweet treat for
those summer days.
Honeydew melon is probably one of my favorite fruits. Especially when it’s really ripe and is extra sweet. And I thought it was one of my husbands favorites so I bought a big melon to cut up and serve with our picnic style concert in the gardens.
Well, I was mistaken. Cantaloupe was his favorite. Oops! So what was I going to do with all this honeydew melon? Since I’ve been pregnant sweet treats have been so much more tasty to me than before. Such as snow cones and ice cream snacks. So why not use the extra honeydew and make a nice sorbet.
This recipe is so simple to make, which is a bonus. I used half of the whole honeydew melon which equaled about 4 ½ cups of 1 inch chunks of honeydew. You can easily double the recipe and use the whole melon if you have a bigger crowd to feed.
Just cut your melon and dig out the seeds similar to a spaghetti squash or a pumpkin. Cut your melon up in about 1 inch chunks. Now throw those chunks in a big Ziploc bag and put in the freezer for at least 2 hours. I left mine overnight because I didn’t want my sorbet until the next day.
When it comes to blending your melon, I found it easier to blend it in sections. I blended half of the melon in my food processor (or you can use a blender), then set that aside and blended the other half. When all the melon is all blended up add it all together and add in the agave, water, and lime juice and blend.
Next pour everything into a bread/meatloaf pan and put in the refrigerator for an hour. And that’s it, you’re now ready to serve. This sorbet turns out to be a nice and light treat and one you don’t have to full so guilty about.
Honeydew Melon Sorbet
Ingredients
- 4 1/2 cups honeydew melon
- 4 TBSP water
- 3 TBSP Agave nectar
- 1 TBSP lime juice
Instructions
- Cut honeydew melon into 1 inch chunks and freeze in a Ziploc bag for at least 2 hours or overnight
- Blend frozen honeydew melon in a food processor or blender half of the melon at a time
- Add all well blended melon together and add all remaining ingredients and blend
- Pour into a bread/meatloaf pan and freeze for 1 hour
