This fantastically refreshing icy dessert is made with honeydew melon, sugar, lemon, corn syrup and mint leaves and is incredible for an afternoon refresher or an sweet dessert treat. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Light Melon Sorbet Light Melon Sorbet Recipe | PT25M Serves 6 Ingredients: 5 Cups Honeydew Melon 0.5 Cup Well Packed Mint Leaves 0.66 Cup Sugar 1 Teaspoon Lemon Zest 2 Tablespoons Light Corn Syrup 1 Tablespoon Lemon Juice 1 Pinch Salt In a food processor, add melon and pulse until smooth and soupy. Transfer into a large bowl and keep aside. For sugar syrup: In a pan, add sugar, lemon zest and 1/2 cup of water over medium-high heat and cook until sugar is dissolved, stirring continuously. Bring to a boil and remove from heat. Stir in mint and keep aside for about 10 minutes. Through a strainer, strain the mixture into a bowl, discarding lemon zest and mint. In the bowl of melon puree, add sugar syrup, corn syrup, lemon juice and salt and stir to combine well. With a plastic wrap, cover the bowl and refrigerate overnight. Transfer the melon mixture to an ice cream maker and freeze according to manufacturer's instructions. For a firmer consistency, transfer the sorbet to an airtight container and freeze for about 1-2 hours. Remove from freezer and keep aside for a few minutes at room temperature before serving.

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