When I was growing up I would remember my dad eating melons (typically cantalope and honeydew) at night. He would cut them and throughout the week would eat the pieces slowly, one at a time, with a toothpick while watching TV. I think that has led to my love of melons, specifically honeydew melons.
Since it has a roasty, toasty summer I have been trying to keep cool all the time so that I don’t hate my favorite season. I sure would love to eat ice cream all the time but that is just not going to happen so I have been loving mixing up sorbets. My newest favorite is honeydew sorbet. Bliss on a hot, steamy night.
Honeydew melon sorbet lets the flavors of the honeydew melon shine through. The simple syrup just sweetens and brightens up the natural flavors. I like to add a bit of lime or lemon to mellow out that sweetness and enhance the flavors as well, similar to adding a bit of salt to a tomato. It just works! To keep with the citrus flavors, I like to garnish the melon with a bit of lemon verbena instead of mint. Dig in and cool off!
Honeydew Melon Sorbet
- 1 cup of simple syrup
- approximately 1/2 a honeydew melon, depending on size
- juice of 1 lime
- Cut the honeydew into small pieces. Blend the honeydew until it a very smooth consisency. Blend the melon until you have 3 cups of puree.
- Add the simple syrup and juice of the lime to the3 cups of puree and blend to combine the ingredients.
- Chill the mixture for at least 30 minutes.
- Pour the honeydew puree mixture into your frozen ice cream make bowl and follow your ice cream maker’s directions to process the sorbet.
Check out my other sorbet recipes!
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