Honeydew Melon Sorbet

Well here we are in September already. The sun is shining, flowers are blooming, birds are singing. Winter seemed like a long one this year and I am so glad to see some warmer weather.

One of my favourite things about the warmer months is the wonderful fruits that come into season. I have a hard time convincing Mr. 8 that fruit is actually really great. So this week I picked up a cheap honeydew melon and decided to whip up some sorbet with it. And then I remembered I actually have a much neglected blog I could put the recipe on for you all 🙂

Honeydew Melon Sorbet


1 Honeydew melon

1 lemon

1/2 cup caster sugar

1 cup water


In a small saucepan, dissolve the caster sugar into the water, then place into the fridge to cool.

Then cut your melon into cubes and place into a blender with the juice of 1 lemon.

Once your syrup mix has cooled, add it to the blender and give it all a whizz until it’s nice and smooth. Pop it back into the fridge for 20 minutes or so to give it an extra chill. Once it’s nice and cool, add it to your ice cream maker bowl. I have small Cuisinart and I love it.

That’s it! All that is left to do is enjoy your delicious, allergy free sorbet!

This recipe made a litre of yummyness. Transfer the rest to container and store in the freezer.


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