Description
Try this honeydew sorbet for a refreshing, guilt-free dessert that’s vegan and gluten-free.
Ingredients
Scale
- 1 medium honeydew melon (ripe, cut into cubes)
- 1/4 cup water (adjust as needed for consistency)
- 2 tablespoons honey (or agave nectar for vegan option)
Instructions
- Slice half a ripe honeydew melon into 1-inch cubes, place them in a zip-top bag, seal tightly, and freeze for 4-6 hours or overnight.
- Transfer the frozen honeydew cubes to a food processor, add 1/4 cup of water and 2 tablespoons of honey or agave nectar. Pulse to blend.
- Continue blending, scraping down the sides, and gradually add more water if needed, up to a total of 3/4 cup for a creamy texture.
- Scoop the sorbet into chilled bowls for immediate serving, or freeze in an airtight container for 1-2 hours to enhance firmness.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 22g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Honeydew Sorbet, Vegan Dessert, Gluten-Free Dessert