Really nice refreshing flavor! It wasn't as creamy as I would like though.
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.
More From Sunset
- 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
- 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.
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