Let’s talk about honeydew sorbet. It’s light and refreshing, with no dairy involved. While I use raw honey, you can use whatever liquid sweetener you prefer. Honey complements honeydew though.
- 1 ripe honeydew melon
- 1/3 cup raw honey
- 1/3 cup lemon juice
- ½ cup filtered water
Cut melon open, remove and discard seeds, then cut off peel. Cut into chunks, and place on a parchment paper lined baking sheet. Freeze until solid, overnight works well.
Add the frozen melon and remaining ingredients into a food processor. Run until smooth, scraping as needed.
Transfer into a freezer safe container, seal tightly. Freeze for 1 to 2 hours, then scoop out.