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Honeydew Sorbet

“In my food world, there is no fear or guilt, only joy and balance.”

― Norman Cousins

Ingredients

  • 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

Directions

  1. Line a rimmed baking sheet with parchment;
  2. Place cubed honeydew onto the baking sheet, leaving space in between the cubes to allow for even freezing;
  3. Place tray into freezer and freeze the honeydew overnight, or until completely frozen (about 4 to 6 hours);
  4. Place frozen honeydew into the bowl of a food processor, along with lemon juice, honey, and water;
  5. 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.);
  6. Taste and add any additional honey as needed at this time;
  7. Transfer sorbet into a metal container or loaf pan, and store in freezer for 1 hour;
  8. Remove sorbet from freezer and serve;
  9. Store sorbet in freezer in an airtight container for up to 2 weeks.

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BROOKWOOD SCHOOL DISTRICT 167

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201 Glenwood-Dyer Road | Glenwood, IL 60425

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(708) 758-5190

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(708) 757-2104

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info@brookwood167.org

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