Light, refreshing and packed with flavors of mint and lime, this easy honeydew sorbet is a winner!
- ⅔ cup sugar
- ⅔ cup water
- ⅓ cup packed mint leaves
- 3 cups peeled, seeded, and diced honeydew melon
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- Pinch of kosher salt
- ½ cup heavy cream
- 2 tablespoons tequila
In a small saucepan, bring sugar and water to a boil, stirring until sugar has dissolved. Turn off heat and add mint; steep for 15 minutes. Strain syrup through a fine-mesh sieve into a small bowl; discard mint solids. Refrigerate mint syrup until cold, 15-20 minutes.
Purée melon, lime zest, lime juice, salt, and mint syrup until smooth, in a blender. Transfer to a large bowl and stir in cream and tequila; cover and refrigerate for 2 hours.
Churn melon mixture in an ice cream maker according to manufacturer’s instructions.
Meanwhile, chill a loaf pan in the freezer until ice cream is done churning. Transfer ice cream to chilled loaf pan, wrap in plastic wrap and foil; freeze for at least 2 hours.
Sherbet will keep for up to two weeks, but avoid thawing and refreezing as this creates crystals in the sherbet.
- Serving Size: ½ cup
- Calories: 160
- Sugar: 29g
- Sodium: 19mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
Keywords: Honeydew Sorbet, Melon Sorbet