Healthy Recipes: Honeydew Sorbet - Brookwood School District 167

Honeydew Sorbet

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

― Norman Cousins

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.