Minted Honeydew Sorbet Recipes

MINTED HONEYDEW SORBET

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.

HONEYDEW MELON 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Cut honeydew in half and remove seeds.
• Cut into slices and remove fruit from the skin.
• Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen melon and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

HONEYDEW SORBET

Steps:

• In a bowl, mash 1/3 cup Splenda and lime peel with a spoon to release oils.
• Let stand 5 to 10 minutes.
• Stir 1/2 cup lime juice into lime 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 puree to bowl. Taste, and if desired, add more Splenda and lime juice.
• Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
• Place the bowl in the freezer and allow to freeze until solid.
• With a mixer, beat the mixture until creamy and return to the freezer. Freeze until solid.

HONEYDEW LIME SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!