LIME HONEYDEW SORBET
This frosty dessert that relies on an ice cream freezer is a refreshing end to a spring or summer meal. The burst of lime in each spoonful is complemented by a pleasant hint of honeydew. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended. , Freeze in an ice cream freezer according to manufacturer's directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.
Nutrition Facts : Calories 154 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 40g carbohydrate, Fiber 1g fiber), Protein 1g protein.
HONEYDEW SORBET
For me, sorbet and granitas are so much easier because I don't have to drag out the ice cream maker, go buy ice and rock salt, and it's always more nutritious. This one is made with Splenda, so it's diabetic friendly.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 2h45m
Yield 1 pint, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mash 1/3 cup Splenda and lime peel with a spoon to release oils.
- Let stand 5 to 10 minutes.
- Stir 1/2 cup lime juice into lime mixture.
- 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.
- Return puree to bowl. Taste, and if desired, add more Splenda and lime juice.
- Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
- Place the bowl in the freezer and allow to freeze until solid.
- With a mixer, beat the mixture until creamy and return to the freezer. Freeze until solid.
Nutrition Facts : Calories 79.4, Fat 0.3, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 20.7, Fiber 1.7, Sugar 16.7, Protein 1.2
MARINATED MELON WITH FRESH LIME-BASIL SORBET
Steps:
- Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
- Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
- Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
STRAWBERRY AND LIME SORBET (WW)
Make and share this Strawberry and Lime Sorbet (WW) recipe from Food.com.
Provided by ellie_
Categories Frozen Desserts
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat combine first 3 ingredients (water to zest) and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and let cool 5 minutes. Discard zest and stir in lime juice.
- Puree 1 cup of the syrup with 3 1/2 cups of strawberries in food processor or blender. Stir mixture into remaining syrup. Pour mixture through a sieve into a medium bowl and discard solids. Cover and refrigerate for 2 hours or overnight.
- Transfer mixture to ice cream maker and process following manufacturer's directions and then transfer sorbet to freezer container and freeze until firm (2-6 hours).
- To serve, slice remaining strawberries and scoop sorbet into 8 dessert dishes and top with sliced strawberries.
Nutrition Facts : Calories 81.5, Fat 0.3, Sodium 3, Carbohydrate 20.6, Fiber 2, Sugar 17.4, Protein 0.7
HONEYDEW WITH MINT, BASIL, AND LIME
Categories Dessert No-Cook Vegetarian Quick & Easy Low Sodium Lime Melon Mint Basil Summer Chill Vegan Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl combine all ingredients and chill.
MINTED HONEYDEW SORBET
Categories Dessert Low Sodium Frozen Dessert Honeydew Mint Summer Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
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- In a bowl, mash 1/3 cup sugar and lime peel with a spoon to release oils. Let stand 5 to 10 minutes.
- Stir 1/2 cup lime juice into sugar mixture. 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. Return purée to bowl. Taste, and if desired, add more sugar and lime juice. Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
- Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm to scoop, dasher is hard to turn, or machine stops.
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