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Honeydew Cucumber Sorbet is the perfect frozen treat to indulge in this summer. Made with sweet and ripe honeydew, and crisp and refreshing cucumber. Sweet, refreshing, and satisfying. You won’t get enough of this delicious sorbet.
Honeydew Cucumber Sorbet
There is nothing more satisfying than enjoying a sweet refreshing frozen treat during the summer time. This Honeydew Cucumber Sorbet is that perfect frozen treat to indulge in as temperatures rise this summer. Made with sweet and ripe honeydew, and crisp and refreshing cucumber. Make a big batch of this sorbet and keep it in hand for those scorching hot days.
Health Benefits of Honeydew:
- Supports Immune System
- Improves Skin Health
- Rich in Fiber
- Great Source of Vitamin C
- Regulates Blood Sugar
- Lowers Blood Pressure
- Antioxidants
Health Benefits of Cucumbers:
- Promotes Digestion
- Hydratring
- Rich in Vitamins A, B1, B6, C, and D
- Great Source of Folate, Calcium, Magnesium and Potassium
- Soothes Muscle Pain
- Promotes Joint Health
- Flushes Out Toxins
How do you know a Honeydew is ripe?
There are a few ways you can tell if a honeydew or any melon is ripe. One way is by pushing down with your thumb on the are where the vine was attached. If it’s slightly soft and smells sweet, it’s a good sign the melon is ripe. Another sign that a honeydew is ripe is if it has a creamy yellowish color. If the honeydew is bright green, it’s not ready at all. You want a dull appearance rather than a shiny. Lastly, a good way to tell is by picking up that melon. It should way heavy for its size.
What you need to make Honeydew Cucumber Sorbet:
Ingredients:
- Honeydew
- Persian Cucumber
- Lime Juice
- Honey
Equipment:
- Large Baking Sheet Pan
- Parchment Paper
- Food Processor
- Spatula
How to make Honeydew Cucumber Sorbet:
- Step 1– Line a large baking sheet pan with parchment paper. Slice a honeydew and remove skin. Cube into 1-2 inch cubes and measure out 2 cups. Spread with honeydew cubes throughout the sheet pan. Place in freezer for at least 4 hours to freeze. Preferably overnight.
- Step 2– Once honeydew is frozen, place in a food processor. Thinly slice cucumber and add into food processor with honeydew. Add in lime juice and honey. Pulse on high until creamy texture is reached. You may have to work through it for a bit. Use a spatula to scrape some of the sorbet from the sides back down into the bowl if neccessary. Continue pulsing until you don’t see any or very little chunks of cucumber.
- Step 3– Serve sorbet and enjoy. Place any leftover sorbet in a freezer friendly container. Keep frozen for 2-3 months.
Tips and Substitutions:
- Substitute for Persian cucumber- Use about 1/4 of an English cucumber.
- Add mint- Add a couple of leaves of mint for extra flavor and refreshens.
- Use the ripest honeydew you can find- This will make your sorbet naturally sweet without having to add more honey.
- Add more honey for extra sweetness- Try your sorbet before serving, if you want it more on the sweeter side, add more honey to your preference.
Did you like this Honeydew Cucumber Sorbet recipe? You may also like these other frozen treat recipes:
- Banana Nice Cream
- Watermelon-Basil Strawberry Slushie
- Throat Soothing Popsicles
- Healthy Homemade Fudgsicles
Honeydew Cucumber Sorbet
Honeydew Cucumber Sorbet is the perfect frozen treat to indulge in this summer. Made with sweet and ripe honeydew, and crisp and refreshing cucumber. Sweet, refreshing, and satisfying. You won't get enough of this delicious sorbet.
Ingredients
- 2 cups honeydew
- 1 Persian cucumber
- 2 tbsp lime juice
- 2 tbsp honey
Instructions
-
Line a large baking sheet pan with parchment paper. Slice a honeydew and remove skin. Cube into 1-2 inch cubes and measure out 2 cups. Spread with honeydew cubes throughout the sheet pan. Place in freezer for at least 4 hours to freeze. Preferably overnight.
-
Once honeydew is frozen, place in a food processor. Thinly slice cucumber and add into food processor with honeydew. Add in lime juice and honey. Pulse on high until creamy texture is reached. You may have to work through it for a bit. Use a spatula to scrape some of the sorbet from the sides back down into the bowl if neccessary. Continue pulsing until you don't see any or very little chunks of cucumber.
-
Serve sorbet and enjoy. Place any leftover sorbet in a freezer friendly container. Keep frozen for 2-3 months.
Recipe Notes
Tips and Substitutions:
-
- Substitute for Persian cucumber- Use about 1/4 of an English cucumber.
-
- Add mint- Add a couple of leaves of mint for extra flavor and refreshens.
-
- Use the ripest honeydew you can find- This will make your sorbet naturally sweet without having to add more honey.
-
- Add more honey for extra sweetness- Try your sorbet before serving, if you want it more on the sweeter side, add more honey to your preference.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
