I was browsing around on the blogosphere the other day and I came across this recipe for honeydew sorbet on Tartelette‘s website. Helene has amazing recipes over there and is such a talented photographer that it is a pleasure to read her blog. She just posted a recipe for watermelon and honeydew sorbets. As I read that post, I could feel my mouth water (granted I was fasting at the time and anything liquid made my mouth water).
I immediately made a plan to go to the store on the way home and pick up some honeydew to make sorbet. Watermelons are already out of season, so that will have to wait until next year.
Unfortunately, I don’t have an ice cream maker (yet!) so I had to make this by hand. It came out more like a granita and not so sorbet-y but it is so refreshing.
We still have a couple more months of warm weather to look forward to, so I may make this again, and again, and again.
I tortured my friend S. with the thought of this sorbet while we were both fasting, so I invited her over tomorrow night to make up for it.
Make this when it is hot out and enjoy!
Recipe (adapted from Tartelette):
4 cups of honeydew, cut into chunks
1/2 cup sugar
2 tsp. lemon juice
Grind up the honeydew in the food processor until you get a smooth mixture. Add the sugar and lemon juice. Chill and then add to your ice cream maker to finish the process.
Or, place the honeydew mixture in the freezer and every two hours or so, scrape it down with a fork to break up the ice crystals.
Serve and enjoy!