Honeydew Sorbet With Vanilla And Honey
Published July 25, 1998
- Total Time
- 20 minutes, plus freeze time
- Rating
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Ingredients
¼ cup thyme honey
1 vanilla bean, split in half
4 cups honeydew chunks
2 tablespoons lemon juice
Nutritional analysis per serving (6 servings)
23 grams carbs; 89 calories; 1 gram fiber; 22 milligrams sodium; 1 gram protein; 21 grams sugar
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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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