Notes: Buy a honeydew melon or piece weighing about 3 1/2 pounds. In the freezer sorbet gets very hard. To serve, thaw partially, break into chunks, and beat into a slush with a mixer or food processor.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mash 1/3 cup sugar and lime peel with a spoon to release oils. Let stand 5 to 10 minutes.

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  • Stir 1/2 cup lime juice into sugar mixture. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.

  • Add melon, a portion at a time, and whirl until smooth. Return purée to bowl. Taste, and if desired, add more sugar and lime juice. Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.

  • Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm to scoop, dasher is hard to turn, or machine stops.

  • Serve, or freeze airtight.

  • Firming and Storing Ice Cream:

  • To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.

  • If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.

  • For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

  • Nutritional analysis per 1/2 cup.

Nutrition Facts

71 calories; calories from fat 1.3%; protein 0.5g; fat 0.1g; saturated fat 0g; carbohydrates 19g; fiber 0.9g; sodium 9.9mg.
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