HONEYDEW LIME POPSICLES
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Categories Dessert Kid-Friendly Quick & Easy Low Sodium Frozen Dessert Lime Honeydew Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 10 popsicles
Number Of Ingredients 6
Steps:
- Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
- Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
- Pour mixture into molds and freeze until slushy, about 2 hours.
- Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.
HONEYDEW MELON WITH LIME JUICE
Make and share this Honeydew Melon With Lime Juice recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Cut the honeydew melon into wedges.
- Sprinkle lime juice on each wedge and serve.
Nutrition Facts : Calories 118, Fat 0.5, SaturatedFat 0.1, Sodium 57.8, Carbohydrate 30, Fiber 2.6, Sugar 26.2, Protein 1.8
CANTALOUPE, HONEYDEW, AND ALMOND BOMBE
Categories Blender Ice Cream Machine Dairy Fruit Dessert Kid-Friendly Frozen Dessert Lime Cantaloupe Honeydew Almond Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make sorbets:
- Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
- Purée cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup. Purée honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup. Chill both mixtures, covered, until cold, about 2 hours.
- Freeze sorbets separately in ice cream maker. Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
- Assemble bombe:
- Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
- Pulse almonds in a food processor until finely ground (do not grind to a paste).
- Stir together almonds, ice cream, and almond extract until blended. Spread evenly onto bottom and up sides of chilled mold. (If ice cream begins to melt, freeze 10 minutes.) Freeze ice cream until firm, about 30 minutes. Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes. Fill center with cantaloupe sorbet, pressing in firmly, and smooth top. Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
- To serve, unwrap mold and invert bombe onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.
HONEYDEW COCONUT FRAPPES
Time 15m
Yield Makes 6 drinks
Number Of Ingredients 6
Steps:
- Purée about two thirds each of honeydew, cucumber, and lime juice in 2 batches in a blender until very smooth, transferring to a pitcher.
- Purée remaining honeydew, cucumber, and lime juice in blender until very smooth, then add ice and sorbet and blend until smooth. Add mint and a pinch of salt and pulse until mint is finely chopped. Stir into purée in pitcher.
HONEYDEW LIME COOLER
Serve up a frosty glass of this citrusy blend of lime sherbet and honeydew melon for a real thirst-quencher. I like to sip this on warm afternoons, but it's equally good for breakfast or brunch. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Time 30m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place melon cubes in a 15x10x1-in. baking pan; cover and freeze until firm, about 15 minutes. Set aside five melon cubes. , In a food processor, combine the sherbet, lime juice and remaining frozen melon; cover and process until smooth. Pour into glasses; garnish with strawberries and reserved melon.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HONEYDEW SALAD WITH LIME DRESSING
Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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