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Watermelon, Cantaloupe, or Honeydew Sorbet

Makes 8 servings

This sorbet is only as good as your melon, so use the best fruit you can find (or grow). Prep and Cook Time: about 1 hour, plus at least 20 minutes in an ice cream maker. Notes: The sorbet is creamiest when eaten as soon as it's frozen.

Watermelon, Cantaloupe, or Honeydew Sorbet

 8 to 10 cups ripe melon chunks (1 in.) from cantaloupe, honeydew, or watermelon
 1/2 cup loosely packed fresh mint or basil, and/or a few thyme leaves (optional)
 3 tablespoons honey
Step 1

Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.

Step 2

In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.

Step 3

Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.

Step 4

Note: Nutritional analysis is per 1/2-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 87Calories from Fat 5
% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 17mg1%
Total Carbohydrate 22g8%

Dietary Fiber 1.4g6%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.