Watermelon, Cantaloupe, or Honeydew Sorbet

Watermelon, Cantaloupe, or Honeydew Sorbet Recipe
This sorbet is only as good as your melon, so use the best fruit you can find (or grow). Prep and Cook Time: about 1 hour, plus at least 20 minutes in an ice cream maker. Notes: The sorbet is creamiest when eaten as soon as it's frozen.


Makes 8 servings

Recipe from

Nutritional Information

Calories 87
Caloriesfromfat 5 %
Protein 1.6 g
Fat 0.5 g
Satfat 0.1 g
Carbohydrate 22 g
Fiber 1.4 g
Sodium 17 mg
Cholesterol 0.0 mg


8 to 10 cups ripe melon chunks (1 in.) from cantaloupe, honeydew, or watermelon
1/2 cup loosely packed fresh mint or basil, and/or a few thyme leaves (optional)
3 tablespoons honey


1. Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.

2. In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.

3. Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.

Note: Nutritional analysis is per 1/2-cup serving.


August 2008
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