Healthy Recipes: Honeydew Sorbet

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

― Norman Cousins

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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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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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