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Watermelon, Cantaloupe, or Honeydew Sorbet

Yield Makes 8 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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