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[av_heading heading=’Honeydew Sorbet’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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“In my food world, there is no fear or guilt, only joy and balance.”
― Norman Cousins
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[av_heading heading=’Ingredients’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- 4 1/2 cups fresh honeydew (approx. 1 honeydew), cubed
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup honey, plus additional to taste
- 1/4 cup water
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[av_heading heading=’Directions’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- Line a rimmed baking sheet with parchment;
- Place cubed honeydew onto the baking sheet, leaving space in between the cubes to allow for even freezing;
- Place tray into freezer and freeze the honeydew overnight, or until completely frozen (about 4 to 6 hours);
- Place frozen honeydew into the bowl of a food processor, along with lemon juice, honey, and water;
- Pulse until honeydew becomes crumbly. (You may need to add more water until the mixture becomes more fluid, but not slushy. You are looking for a soft sorbet texture at this point.);
- Taste and add any additional honey as needed at this time;
- Transfer sorbet into a metal container or loaf pan, and store in freezer for 1 hour;
- Remove sorbet from freezer and serve;
- Store sorbet in freezer in an airtight container for up to 2 weeks.
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