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.