Print
Honeydew, Lime & Mint Sherbet | Zestful Kitchen

Honeydew, Lime & Mint Sherbet

  • Author: Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 mins
  • Yield: 1½ pints (6 servings) 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Description

Light, refreshing and packed with flavors of mint and lime, this easy honeydew sorbet is a winner!


Scale

Ingredients

  • 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

Instructions

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.


Notes

Sherbet will keep for up to two weeks, but avoid thawing and refreezing as this creates crystals in the sherbet.


Nutrition

  • 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