So, lately, my husband and I have been super into sitting in our Adirondack chairs in our front yard, just socializing and eating ice cream cones. By super into, I mean we do it every night, which in theory is great, but if you’ve ever been served an ice cream cone by my husband, you’ll know that his portions are large. As much as I love our new evening routine, I wanted to create a lighter frozen treat and with a frozen ice cream maker canister and a pile of honeydew, this sorbet was born. It’s light and only slightly sweet with a burst of fruity flavor. It’s not something I would serve on a cone, but luckily it can be served on a spoon pretty well. 🙂
4 cups honeydew melon, chopped
1/3 cup granulated sugar
1/3 cup lemon juice (I used bottled, but if you use fresh lemon, you would need 2)
zest of 1 lemon
Prep work: Make sure the bowl of your ice cream maker is thoroughly frozen. My bowl usually takes a full day to freeze completely.
1. Add all ingredients to the bowl of a food processor and blend thoroughly.
2. Transfer blended ingredients to a covered bowl or quart sized mason jar to chill in the refrigerator for at least 2 hours.
3. Pour chilled blend into prepared ice cream maker and process until frozen. My ice cream maker usually takes 20 minutes to freeze.
4. The sorbet will be extremely soft after processing, so I recommend transferring the sorbet to a freezer-safe container to freeze more solid.