Citrus Honeydew Sorbet Recipes

LIME HONEYDEW SORBET

Steps:

• 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.

MELON SORBET

Steps:

• Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
• Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

HONEYDEW SORBET

Steps:

• Dissolve the sugar in the juice of the limes
• Blitz ingredients until smooth - taste and add more sugar if necessary
• pour into a plastic tub, seal and freeze for 1 hour. Stir and repeat, freezing 2-3 times
• serve with a sprig of mint

LEMON SORBET

Steps:

• Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

MINTED HONEYDEW SORBET

Steps:

• Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

HONEYDEW SORBET

Steps:

• In a bowl, mash 1/3 cup Splenda and lime peel with a spoon to release oils.
• Let stand 5 to 10 minutes.
• Stir 1/2 cup lime juice into lime mixture.
• Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
• Add melon, a portion at a time, and whirl until smooth.
• Return puree to bowl. Taste, and if desired, add more Splenda and lime juice.
• Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
• Place the bowl in the freezer and allow to freeze until solid.
• With a mixer, beat the mixture until creamy and return to the freezer. Freeze until solid.

HONEYDEW SORBET WITH VANILLA AND HONEY

Steps:

• In a small pot, combine the honey with 1/3 cup water and the vanilla bean. Bring to a boil, reduce the heat and simmer for 10 minutes. Scrape the vanilla seeds into the pot and stir well. Discard the shell.
• Pass the melon chunks through a food mill, or puree them in a food processor and pass them through a fine-mesh sieve. Discard the solids.
• Stir all the ingredients together in a bowl. Freeze in an ice-cream maker according to the manufacturer's directions.