NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer. To freeze sorbets without an ice cream maker: Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.
- 4 1/2 cups honeydew melon -- diced
- - melon should weigh about 3 1/2 lbs
- 1/3 cup sugar
- 2 tablespoons lime zest -- grated
- 1/2 cup lime juice
Mash the sugar and lime peel with a spoon to release the oils. Let stand for 5-10 minutes. Add the lime juice. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
Add melon, a portion at a time, and whirl until smooth. Add more sugar or lime juice if desired. Transfer to bowl.
Nest bowl in ice water; stir often until cold, 5-10 minutes. Pour chilled puree into an ice cream maker. Freeze as directed by the maker until the sorbet is firm enough to scoop. Serve or place in freezer until frozen harder
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Submitted By: Marlen