![Stuffed Onions](/https/cooking.nytimes.com/assets/recipe-generic/11.png?width=1280&quality=75&auto=webp)
Honeydew Sorbet With Vanilla And Honey
- Total Time
- 20 minutes, plus freeze time
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- ¼cup thyme honey
- 1vanilla bean, split in half
- 4cups honeydew chunks
- 2tablespoons lemon juice
Preparation
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement