Allergen Cooking · cooking · Dessert

Honeydew Sorbet

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.

IMG_20160618_120118

Honeydew Sorbet

Ingredients:

  • 1 ripe honeydew melon
  • 1/3 cup raw honey
  • 1/3 cup lemon juice
  • ½ cup filtered water

Directions:

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge