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Sophie

Creamy Honeydew Sorbet: Easy Recipe for Refreshing Dessert!

A refreshing and creamy sorbet made with ripe honeydew melon and coconut milk, perfect for a light dessert.
Print Recipe
Prep Time 10 minutes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a blender, combine the honeydew melon, coconut milk, agave syrup, lime juice, vanilla extract, and salt. Blend until smooth and creamy.
  2. Taste the mixture and adjust sweetness if necessary by adding more agave syrup.
  3. Pour the mixture into a shallow dish or ice cream maker. If using a shallow dish, cover it with plastic wrap.
  4. 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.
  5. Once ready, scoop into bowls and serve immediately or store in an airtight container in the freezer for later.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 20g

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.

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