We love to make ice cream at home. The whole process is really fun and, although it’s a little labor intensive, the end result is a super delicious and creamy treat, made with ingredients that we can actually pronounce! A scoop of something cool and sweet, especially on a hot day, is a great way to cool off or to simply satisfy an indulgence. When fresh fruits are in season, we really have fun with blending up sweet treats, and we’re inspired to start making some super delicious sorbets. The fruit of choice for our most recent sorbet is honeydew, and boy is it good!
Honeydew is a perfect fruit for a sorbet, and it’s already naturally sweet! But we like to smooth out that sweetness with a little bit of honey – yes, more honey to the honeydew – not too much, but just enough to make this a little more flavorful. And it only requires 4 ingredients! I mean, does it get any easier? A blender or food processor does the hard work, and the freezer does the rest. All we have to do is find the ice cream scoop and dole out bowlfuls of our sweet treat.
We’ve been on a hunt, recently, to find fun ways to shake up our usual food favorites. Many of our friends and family have made lifestyle changes in order to be a little healthier, and that often means making some changes to our food. For those with lactose intolerances or other dietary restrictions, that means making changes to some beloved foods. We love honeydew sorbet not just because it tastes soooo good, but because does offer a healthy alternative without compromising or love for a sweet treat. This honeydew sorbet is pretty much guilt free, it tastes great, and it’s super easy to make. So why not try it!
15 minutes active; 6 hours inactive
- 1 honeydew melon, sliced into 1-inch chunks
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons water
- Place sliced honeydew onto baking sheet. Freeze for 5 hours, or until honeydew is completely frozen.
- Place frozen chunks in blender or food processor with lemon juice and honey.
- Blend until smooth. Add 2 tablespoons water to facilitate blending.
- Pour mixture into resealable container and freeze for another 30 minutes to 1 hour, or until set.
- Scoop and serve cold. Enjoy!
Recipe adapted from I Heart Vegetables