Enjoy this Refreshing Honeydew Melon Fruit Sorbet recipe as a delightful treat on hot days. Made with melon, coconut water, and honey, this dessert is both healthy and delicious without any guilt attached.
For more frozen treats this summer, try making Strawberry Pineapple Fruit Popsicles or Easy Ube Ice Cream.
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Recipe Details
This Honeydew Melon Sorbet is a popular dessert perfect for serving guests during the warm summer months. It’s a simple yet beautifully presented recipe.
- TASTE: This fruit sorbet is cool and refreshing, naturally sweetened with fruit and a hint of honey.
- TEXTURE: Smooth and icy, this Honeydew Melon Sorbet is easy to scoop, either into dishes or cones.
- TIME: It takes just 10 minutes or less to prepare before freezing.
- EASE: This honeydew melon sorbet is simple to make and requires only 4 ingredients.
What You’ll Need
Ingredient Notes
- Honeydew Melon: Use either freshly cut melon or pre-cut from the store.
- Honey: Adds extra sweetness.
- Lemon Juice: Adds tartness to complement the sweet flavors, enhancing the refreshing nature of the sorbet.
- Coconut Water: Provides electrolytes, vitamins, and minerals while helping to thin out the fruit puree in this sorbet.
Add-ins and Substitutions
- Add berries: Incorporate strawberry, raspberry, blueberry, or blackberry for a sweet-tart flavor.
- Substitute the honeydew: Try watermelon, cantaloupe, mango, passionfruit, or kiwi for variation.
- Use lime juice: Swap lemon juice for lime for a slightly different citrus twist.
- Substitute the honey: To make it vegan, use maple syrup or omit the honey.
How to Make Honeydew Melon Sorbet
- Prepare the melon: Peel and cut the melon into 2-inch pieces, then freeze on a cookie sheet for at least 5 hours.
- Incorporate other ingredients: Blend frozen melon chunks with honey, lemon juice, and coconut water in a food processor or blender.
- Freeze: Blend until smooth, then freeze the mixture in a pan for another 5 hours. Serve once frozen.
Pro Tip: Use a loaf pan for freezing the sorbet as its shape makes scooping easier.
Recipe Tips
- Freeze the melon first: Freezing the fruit cubes creates a thicker texture for a frosty sorbet.
- Cut the honeydew small: Keep cubes under 2 inches to ensure smooth blending.
- Freeze in a loaf pan: Using a loaf pan makes scooping easier for a full, round scoop.
FAQs
What flavors go well with honeydew?Honeydew melon pairs well with fruits like blackberry, cantaloupe, grapefruit, strawberry, nectarine, peach, lemon, lime, and more, making it versatile for various fruit combinations.
What is the best season for honeydew?Honeydew melon is at its peak season from August to October, ideal for enjoying this sorbet during hot days.
Serving Suggestions
This sweet Honeydew Sorbet is a perfect addition to backyard barbecues and summer gatherings, pairing well with other summer desserts.
- Cakes: Enjoy this fruit sorbet with Strawberry Bundt Cake, Lemon Pound Cake (VIDEO), Honey Raspberry Cake, or any other favorites.
New York Style Cheesecake.
Prepare in Advance
Make ahead: Although you can make this Honeydew Melon Sorbet in advance, it’s ideal to serve it on the same day. For easy serving, consider pre-scooping portions into dessert dishes and freezing them until ready to serve.
Storing: Store it in an airtight container in the freezer for up to one week. Beyond that, the texture may alter as it becomes susceptible to freezer burn.
More Summer Desserts!
- Cherry Jello Cake Recipe
- Lemon Raspberry Cupcakes
- Pear Tart
- Berry Chantilly Cake
Cherry Jello Cake Recipe
Lemon Raspberry Cupcakes
Pear Tart
Berry Chantilly CakeThis recipe was initially posted on April 11, 2016, and has been modified since then. This post may contain affiliate links. Read my disclosure policy here.
Full Recipe Instructions
Honeydew Melon Fruit Sorbet Recipe
Make this Honeydew Melon Fruit Sorbet Recipe as a perfect refreshing treat for hot summer days. With just melon, coconut water, and honey this is a healthy and delicious dessert with zero guilt.#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg *{fill:#fff}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg *{fill:url(#wprm-recipe-user-rating-0-33)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg *{fill:url(#wprm-recipe-user-rating-0-50)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg *{fill:url(#wprm-recipe-user-rating-0-66)}linearGradient#wprm-recipe-user-rating-0-33 stop{stop-color:#fff}linearGradient#wprm-recipe-user-rating-0-50 stop{stop-color:#fff}linearGradient#wprm-recipe-user-rating-0-66 stop{stop-color:#fff}
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Course: DessertCuisine: AmericanDiet: Gluten FreeThe recipe details are as follows:– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Freeze Time: 5 hours
– Total Time: 5 hours 10 minutes
– Servings: 8
– Calories: 92 kcal
– Author: Dina
**Ingredients:**
1. 1 honeydew melon
2. 1/4 cup honey
3. 2 tbsp lemon juice
4. 1/4 cup coconut water
**Instructions:**
1. Peel and cut the melon into 2-inch pieces. Place on a cookie sheet and freeze for at least 5 hours.
2. Put the frozen melon chunks into a food processor or blender. Add honey, lemon juice, and coconut water. Blend until smooth.Pour the melon mixture into a loaf pan and put it in the freezer for 5 hours. Once it’s frozen, scoop it out and enjoy!
**Nutrition**
– Calories: 92 kcal
– Carbohydrates: 23.6 g
– Protein: 1 g
– Fat: 0.3 g
– Saturated Fat: 0.1 g
– Sodium: 38 mg
– Fiber: 1.4 g
– Sugar: 22 g
