HONEYDEW SORBET
For me, sorbet and granitas are so much easier because I don't have to drag out the ice cream maker, go buy ice and rock salt, and it's always more nutritious. This one is made with Splenda, so it's diabetic friendly.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 2h45m
Yield 1 pint, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 79.4, Fat 0.3, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 20.7, Fiber 1.7, Sugar 16.7, Protein 1.2
LEMON SORBET
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
LIME HONEYDEW SORBET
This frosty dessert that relies on an ice cream freezer is a refreshing end to a spring or summer meal. The burst of lime in each spoonful is complemented by a pleasant hint of honeydew. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 154 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 40g carbohydrate, Fiber 1g fiber), Protein 1g protein.
MINTED HONEYDEW SORBET
Categories Dessert Low Sodium Frozen Dessert Honeydew Mint Summer Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
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 MELON 2-INGREDIENT SORBET RECIPE BY TASTY
Here's what you need: honeydew melon, honey
Provided by Pierce Abernathy
Categories Desserts
Yield 4 servings
Number Of Ingredients 2
Steps:
- Cut honeydew in half and remove seeds.
- Cut into slices and remove fruit from the skin.
- Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
- Add the frozen melon and honey to a food processor and combine until evenly mixed.
- Transfer to a loaf pan and transfer to freezer until completely frozen.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 32 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 31 grams
HONEYDEW SORBET WITH VANILLA AND HONEY
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 21 grams
HONEYDEW SORBET
Speedy, refreshing sorbet
Provided by millgreen
Time 15m
Yield Serves 4
Number Of Ingredients 0
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
HONEYDEW LIME SORBET RECIPE BY TASTY
Here's what you need: water, sugar, lime juice, lime zest, honeydew melon, lime juice
Provided by Claire Nolan
Categories Desserts
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
- Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
- In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined.
- Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
- Take out of the freezer and let sit for 5-10 minutes before scooping.
- Serve.
- Enjoy!
Nutrition Facts : Calories 130 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 30 grams
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- In a small saucepan, combine water, sugar and basil; bring mixture to a boil over medium-high heat. Boil for 1 minute, reduce heat and simmer for 5 minutes more; remove from heat and let cool.
- Meanwhile, cut melon into slices; remove seeds and rind. Cube melon flesh; place in a food processor and chop melon into a pulp. (You should end up with about 4 to 4 1/2 cups of pulp.)
- Combine cooled basil syrup, melon pulp and lime juice in a medium bowl. Freeze using one of these methods:Machine method - Run mixture through an ice cream maker as per manufacturer’s instructions. Serve immediately or put in freezer for future use. If frozen, soften in refrigerator for about 10 to 20 minutes before serving. Yields about 2/3 cup per serving. Freezer tray method - Pour mixture into a shallow metal pan and freeze halfway through, about 20 to 30 minutes. Rake a fork or spoon through partially frozen mixture so it does not freeze into a solid block; return pan to freezer and let freeze. Before serving, run sorbet through a food processor or blender to obtain desired texture.
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- In a bowl, mash 1/3 cup sugar and lime peel with a spoon to release oils. Let stand 5 to 10 minutes.
- Stir 1/2 cup lime juice into sugar 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 purée to bowl. Taste, and if desired, add more sugar and lime juice. Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
- Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm to scoop, dasher is hard to turn, or machine stops.
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