Honeydew Sorbet With Vanilla And Honey
- Total Time
- 20 minutes, plus freeze time
- Rating
- Notes
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Ingredients
Yield:6 servings
- ¼cup thyme honey
- 1vanilla bean, split in half
- 4cups honeydew chunks
- 2tablespoons lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
89 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small pot, combine the honey with ⅓ cup water and the vanilla bean. Bring to a boil, reduce the heat and simmer for 10 minutes. Scrape the vanilla seeds into the pot and stir well. Discard the shell.
- Step 2
Pass the melon chunks through a food mill, or puree them in a food processor and pass them through a fine-mesh sieve. Discard the solids.
- Step 3
Stir all the ingredients together in a bowl. Freeze in an ice-cream maker according to the manufacturer's directions.
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