Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
Total TimePrep: 10 min. Cook: 5 min. + freezing
- 1 cup sugar
- 1 cup water
- 6 cups cubed honeydew melon
- 2 tablespoons sweet white wine
- In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool.
- Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.
Honeydew Sorbet: After processing honeydew mixture, pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.
Nutrition Facts1/2 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (26g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.
Originally published as Honeydew Sorbet in Taste of Home Cookbook Contest 2010/2011
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