Watermelon, Cantaloupe, or Honeydew Sorbet

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

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 5%
  • Protein: 1.6g
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Carbohydrate: 22g
  • Fiber: 1.4g
  • Sodium: 17mg
  • Cholesterol: 0.0mg

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. 1. Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.
  2. 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. 3. Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.
  4. Note: Nutritional analysis is per 1/2-cup serving.
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