This honeydew sorbet is unique in that it not only cools you off from the summer heat, but it's also way more healthy than most alternatives. It isn't packed with excessive amounts of sugar, and yet it's full of flavor and features a pleasant texture. Perhaps best of all, it's also really easy to make!
Things You'll Need
1 honeydew melon
3 tbs honey or agave, or more to taste
1 tbs lemon juice
1/4 cup water or coconut water
baking sheet lined with parchment paper
high-speed blender with tamper or a 9-cup food processor
Slice the honeydew melon into 1-inch cubes. Reserve 5 cups of cubed melon. Save remaining honeydew for another use.
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Place the cubed honeydew on the prepared baking sheet. Place in the freezer 3-4 hours, or until frozen solid.
Place the frozen honeydew, honey, lemon juice and water into the blender and blend until a sorbet-like texture is achieved.
The sorbet will be crumbly at first, but keep blending until a smooth texture is formed. Add an additional 1-2 tbs water if needed to encourage blending.
If the sorbet is firm enough, enjoy right away. If it is too soft to scoop, simply transfer to a sealable container and freeze for about 2-3 hours, or until desired texture is achieved. Serves 4-6 people.