Memories and healthy recipes for your dinner table.

Lime Honeydew Sorbet

The honeydew we bought at the local market was not at its peak. The not so flavorful orb sat in the refrigerator for a few days untouched before I could decide what to recycle it into. Lime honeydew sorbet was the perfect recipe to transform the tasteless melon into an extraordinary culinary treat. It can quell the heat on a hot summer’s day; yet, it is elegant enough to serve at a wedding shower or afternoon tea party.

The sorbet is a beautiful blend of tart lime overtones with a hint of honeydew. I did not have an ice cream maker. Instead I poured the mixture into a chilled 9X9-inch square pan. I stirred and fluffed the mixture after an hour making sure to blend the harder edges into the softer center. I smoothed it and then repeated stirring again two more times. Our version was more icy similar to a granita than a sorbet but the flavor was surreal.

The sorbet is best if eaten the first two days. After that it starts to turn icy and loose flavor.

Source: Taste of Home Test Kitchen
3 cups cubed honeydew
1/2 cup sugar
1/2 cup lime juice
1 tablespoon sweet white wine or water
2 teaspoons grated lime peel

In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended.

Freeze in an ice cream freezer according to manufacturer’s directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.