Citrus Honeydew Sorbet Recipe

Citrus Honeydew Sorbet Recipe
Citrus Honeydew Sorbet Recipe photo by Taste of Home
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Citrus Honeydew Sorbet Recipe

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I serve this refreshing dish between courses or as a delicious dessert. When I was young, my mom used to make this in the summer. Patricia Hancock, Hawthorne, New Jersey
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 3 cups cubed honeydew
  • 1 teaspoon grated lime peel
  • 1 teaspoon grated lemon peel

Directions

In a small saucepan, bring the sugar and orange and lime juices to a boil. Cook and stir until sugar is dissolved; set aside to cool.
Place the honeydew in a food processor; add sugar syrup and lime and lemon peels. Cover and process for 1-2 minutes or until smooth.
Transfer to an 8-in. square baking dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 1-2 minutes or until smooth. Yield: 4 servings.
Originally published as Citrus Melon Sorbet in Reminisce August/September 2010, p48

Nutritional Facts

1/2 cup: 197 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 50g carbohydrate (48g sugars, 1g fiber), 1g protein.

  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 3 cups cubed honeydew
  • 1 teaspoon grated lime peel
  • 1 teaspoon grated lemon peel
  1. In a small saucepan, bring the sugar and orange and lime juices to a boil. Cook and stir until sugar is dissolved; set aside to cool.
  2. Place the honeydew in a food processor; add sugar syrup and lime and lemon peels. Cover and process for 1-2 minutes or until smooth.
  3. Transfer to an 8-in. square baking dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.
  4. Just before serving, transfer to a food processor; cover and process for 1-2 minutes or until smooth. Yield: 4 servings.
Originally published as Citrus Melon Sorbet in Reminisce August/September 2010, p48

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