Ingredients
Scale
- 1 honeydew cubed
- 1/4 cup lime juice
- 1/4 cup agave, plus additional to taste
- 7–10 mint leaves
Instructions
- Line a rimmed baking sheet with parchment paper.
- Place cubed honeydew onto the baking sheet, leaving space in between the cubes to allow for even freezing.
- Place tray into freezer and freeze the honeydew overnight, or until completely frozen (about 4 to 6 hours).
- 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.)
- Taste and add any additional agave as needed at this time.
- Transfer sorbet into a metal container or loaf pan, and store in freezer for 1 hour.Remove sorbet from freezer and serve immediately.
- Store sorbet in freezer in an airtight container for up to 2 weeks.
- Prep Time: 4 hours
Nutrition
- Serving Size: 1