Melon, cantaloupe, honeydew - this fruit goes by many names. Despite it’s various namesakes, it remains one of the most quickly digested foods. Hence, it is recommended that melon be eaten by itself. Otherwise, it has a tendency to ferment in the stomach with the foods it is consumed with. We’re now in the dog days of summer. I had some slightly overripe melon on my counter. And it seemed to me that it would be quite refreshing to cool off with some melon sorbet sitting in the shade of the back patio. I admit that I was slightly skeptical going into it…because I’ve never made sorbet before. But, I have to say that I am quite pleased with the outcome. It’s absolutely delicious and refreshing!
1 organic cantaloupe
1 1/2 tblsp freshly squeezed lemon juice (1 lemon)
2 tblsp honey
2 small mint leaves
- Remove rind from melon. Discard. Cut mleon into large chunks. Place in blender with lemon juice. Puree. At this point you should have approximately 1 3/4 cups of melon puree (give or take 1/4 cup).
- Add mint leaves and honey. Blend again.
- Pour into ice cream maker. (I have a Cuisinart). Let it run about 25 minutes. Transfer to glass container and freeze for at least a few hours before serving.