Citrus Honeydew Sorbet Recipes

LEMON SORBET

Lemon Sorbet image

Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 cups.

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup water
3 tablespoons grated lemon zest
3/4 cup lemon juice
Optional: Cookie cups, lemon wedges and additional lemon zest

Steps:

Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.

MINTED HONEYDEW SORBET

Minted Honeydew Sorbet image

Categories Dessert Low Sodium Frozen Dessert Honeydew Mint Summer Vegan Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

Ingredients

1 small honeydew melon
1 cup Minted simple syrup
1/4 cup packed fresh mint leaves
1 tablespoon fresh lemon juice

Steps:

Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

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