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.
Yield: Makes 8 servings
Recipe from
More From Sunset
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. 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.
Watermelon, Cantaloupe, or Honeydew Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: 5 Ingredients or Less
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender, Food Processor, Ice-Cream Maker
- OCCASION: Summer
- PUBLICATION: Sunset
More Recipes for Desserts
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Watermelon Sorbet
Southern Living -
Honeydew-Orange Toss
Southern Living -
Summer Sorbet Trio
Coastal Living
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