Honeydew Sorbet

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
9%
Honeydew Sorbet
45 min.
2
283kcal

Suggestions


Indulge in the refreshing taste of summer with our delightful Honeydew Sorbet! This vibrant dessert is not only a feast for the eyes but also a guilt-free treat that caters to a variety of dietary preferences. Whether you're a vegetarian, vegan, or simply looking for a gluten-free and dairy-free option, this sorbet checks all the boxes. With its low FODMAP profile, it’s perfect for those who are mindful of their digestive health.

Imagine the sweet, juicy flavor of ripe honeydew melon blended with zesty lime juice and a hint of lime peel, creating a symphony of taste that dances on your palate. The process is simple and quick, taking just 45 minutes from start to finish, making it an ideal choice for a last-minute dessert or a planned gathering. The vibrant green color and refreshing taste will impress your guests and leave them craving more.

Not only is this Honeydew Sorbet a delicious way to cool down on a hot day, but it also offers a light and healthy alternative to traditional ice creams. With only 283 calories per serving, you can enjoy a satisfying dessert without the guilt. So, gather your ingredients, fire up your ice cream maker, and treat yourself to this luscious sorbet that embodies the essence of summer in every scoop!

Ingredients

  • 4.5 cups wedges honeydew melon diced ()
  • 0.5 cup juice of lime 
  • tablespoons lime zest green grated ( part only)
  • 0.3 cup sugar 

Equipment

  • food processor
  • bowl
  • sieve
  • blender
  • ice cream machine

Directions

  1. In a bowl, mash 1/3 cup sugar and lime peel with a spoon to release oils.
  2. Let stand 5 to 10 minutes.
  3. Stir 1/2 cup lime juice into sugar mixture.
  4. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
  5. Add melon, a portion at a time, and whirl until smooth. Return pure 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.
  6. Pour chilled pure 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.
  7. Serve, or freeze airtight.
  8. To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
  9. If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
  10. For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

Nutrition Facts

Calories283kcal
Protein3.04%
Fat2.02%
Carbs94.94%

Properties

Glycemic Index
51.05
Glycemic Load
23.42
Inflammation Score
-6
Nutrition Score
11.636956411859%

Flavonoids

Epigallocatechin
0.15mg
Epicatechin
0.04mg
Eriodictyol
1.32mg
Hesperetin
8.01mg
Naringenin
0.43mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:282.96kcal
14.15%
Fat:0.7g
1.07%
Saturated Fat:0.15g
0.95%
Carbohydrates:73.69g
24.56%
Net Carbohydrates:70.22g
25.54%
Sugar:65.45g
72.72%
Cholesterol:0mg
0%
Sodium:70.51mg
3.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.36g
4.72%
Vitamin C:88.75mg
107.57%
Potassium:949.67mg
27.13%
Folate:79.21µg
19.8%
Vitamin B6:0.36mg
18.11%
Fiber:3.47g
13.88%
Vitamin K:11.49µg
10.94%
Magnesium:43.45mg
10.86%
Vitamin B1:0.16mg
10.82%
Vitamin B3:1.7mg
8.48%
Vitamin B5:0.68mg
6.8%
Manganese:0.12mg
5.8%
Copper:0.11mg
5.72%
Phosphorus:51.63mg
5.16%
Vitamin A:224.5IU
4.49%
Selenium:2.96µg
4.23%
Iron:0.76mg
4.21%
Vitamin B2:0.06mg
3.68%
Calcium:33.73mg
3.37%
Zinc:0.4mg
2.68%
Vitamin E:0.22mg
1.49%
Source:My Recipes