Honeydew Sorbet

Similar in texture to the cantaloupe, the honeydew melon has its origins in France and is considered to be the sweetest variety of melon.

Serves: 8Hands-on: 10 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 8


  • 1 large, ripe honeydew (2½ lbs.)
  • ½ cup sugar
  • ⅛ tsp. salt
  • 1 tsp. freshly squeezed lime juice


  • Remove the flesh from the rind of the melon, taking care to discard seeds and any unripe flesh. Purée in a food processor or blender until smooth.
  • Add the remaining ingredients, and purée until well combined. Cover and refrigerate until cool.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.