Watermelon, Cantaloupe, or Honeydew Sorbet

Watermelon, Cantaloupe, or Honeydew SorbetRecipe
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.

Yield:

Makes 8 servings

Recipe from

Sunset

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

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

Preparation

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.