Description
A refreshing and creamy sorbet made with ripe honeydew melon and coconut milk, perfect for a light dessert.
Ingredients
Scale
- 2 cups ripe honeydew melon, cubed
- 1 cup coconut milk (full fat for creaminess)
- 1/2 cup agave syrup or maple syrup
- 1 tablespoon fresh lime juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the honeydew melon, coconut milk, agave syrup, lime juice, vanilla extract, and salt. Blend until smooth and creamy.
- Taste the mixture and adjust sweetness if necessary by adding more agave syrup.
- Pour the mixture into a shallow dish or ice cream maker. If using a shallow dish, cover it with plastic wrap.
- If using an ice cream maker, churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If using a shallow dish, freeze for about 1 hour, then stir vigorously with a fork to break up any ice crystals. Repeat this process every 30 minutes for about 2-3 hours until the sorbet is firm and fluffy.
- Once ready, scoop into bowls and serve immediately or store in an airtight container in the freezer for later.
Notes
- For a twist, add a handful of fresh mint leaves to the blender for a refreshing flavor.
- Try substituting honeydew with cantaloupe or watermelon for a different fruity sorbet.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg