Wherever August went, I already miss it. Seriously. Why does summer have to feel so short?
It’s easily my favourite season…and memories of hot evenings outside with friends, campfires to roast hotdogs, volleyball games, picnics, time with God on the porch, and early morning runs fill my heart with a grateful smile. While I’m a girl that easily embraces change, I must admit seeing summer end saddens me a little.
However, although I’m back in the busy city with college, I’m still in summer eating mode. This means healthy ice-creams, smoothies, and icy cold desserts – pretty normal in the Colourful Palate life. I was going to sweeten this sorbet recipe up with some stevia (sweet tooth lover here), but after a taste test I realized that it was wonderful as is. I think the trick is to use a perfectly ripe melon! I loved the soft, mellow flavour of the honeydew and when made into a sorbet, it felt like a hydrating, frozen juice…a delicious, healing, vitamin C rich dessert. If you stick to one serving, it’s not too high in (natural) sugars. Serves 6.
Two Ingredient Melon Sorbet
- 1 large, ripe honeydew melon
- 1/2 cup unsweetened almond milk
Cut the melon in slices and place in blender. Add the almond milk and blend.
Place in ice-cream maker according to the manufacturer’s directions. Dish out in bowls and top with a sprig of fresh mint.
Nutritional Info (per serving): Cals: 80, Fat: .5g, Carbs: 19.5g, Fibre: 2g, Sugars: 17g
Share with me some special summer memory you have? Are you a sorbet person – or maybe more of an ice-cream fan?
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