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Vegan Honeydew Sorbet with Lime & Mint
















Hello & Happy Thursday!!







The third trimester hit me hard with my energy slowly dwindling. Since I know that my days of endless sleep are numbered, I’ve been soaking it up and sharing some of my favorite effortless concepts. One of my all time summer faves, is sorbet!! 


It’s quick, easy, can pack the natural sugar from the fruit, you can enjoy it as is, throw in a cocktail or even a smoothie.


One fruit that I love to make sorbet with, is honeydew. I feel as though honeydew is one of those fruits that you either love or hate. Either you’re all about it or you’re not a fan. I personally never crave honeydew, but I love to make a sorbet with it. For whatever reason, it blends seamlessly with lime and mint and is just so addictive!!









What’s fab about this recipe, is everything! Like most sorbets, it packs minimal ingredients, is quick, easy, affordable, perf for summer, great for entertaining, you can skip the agave if you like, you can add in coconut cream to make an ice cream, but not matter what you do with this combo, you’re going to love this flavor combo!!




If you’re searching for new ways to love honeydew, honey, do yourself a favor and try this recipe for vegan Honeydew Sorbet with lime and mint!!














Why this recipe is great: 







Perf for summer

You can omit the sugar if you like

You can throw this combo in a cocktail, smoothie or make frozen pops!







































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Vegan Honeydew Sorbet with Lime & Mint

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  • Author: Eat Drink Shrink
  • Total Time: 4 hours
  • Yield: 4-6 servings 1x


  • 1 honeydew cubed
  • 1/4 cup lime juice
  • 1/4 cup agave, plus additional to taste
  • 710 mint leaves 


  1. Line a rimmed baking sheet with parchment paper.
  2. Place cubed honeydew onto the baking sheet, leaving space in between the cubes to allow for even freezing.
  3. Place tray into freezer and freeze the honeydew overnight, or until completely frozen (about 4 to 6 hours).
  4. Place frozen honeydew into the bowl of a food processor, along with lime juice, agave, and mint. Pulse until honeydew becomes crumbly. (You can add water until the mixture becomes more fluid, but not slushy. You’re looking for a soft sorbet texture at this point.)
  5. Taste and add any additional agave as needed at this time.
  6. Transfer sorbet into a metal container or loaf pan, and store in freezer for 1 hour.Remove sorbet from freezer and serve immediately.
  7. Store sorbet in freezer in an airtight container for up to 2 weeks.
  • Prep Time: 4 hours


  • Serving Size: 1











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