My 3-Ingredient Honeydew Sorbet is a healthy dairy-free, gluten-free vegan dessert that is sweet and refreshing.
Make this simple and healthy dessert while Honeydew melons are still in season.
The ancient Egyptians regarded the honeydew melon as sacred, and reserved it for society’s most elite. I totally understand why. A honeydew that has reached its apex really is one of nature’s most glorious things. It is bursting with floral sweetness, and dripping with juices that taste of honey.
This 3 ingredient sorbet may be a very simple recipe, but it makes a divine treat worthy of the likes of Hatshepsut herself (look her up). It will satisfy the sweet cravings of kiddos, or can be served to guests with fresh mint leaves and berries, as an elevated dessert course.
Honeydew is available all year round, but their peak season runs between June and October. Tasting the juicy sweet flavour of a honeydew melon in season, at the perfect ripeness, is a highlight of summertime.
Once you’ve tasted a local, farmer-grown, quality melon in season, it’s tough to go back to the blah of grocery store melons! Grocery store produce is often so tasteless because it’s typically picked before it’s ripe. This is so it does not spoil during the long travel to the supermarkets.
So, get your flavourful fruit and veg from your farmer’s markets while locally grown produce is still available for the season. Try this Honeydew Melon Sorbet for a late summer treat that highlights the fresh flavour of a beautiful in-season fruit.
This dessert is healthy and so simple to make! The only minor tricky thing is ensuring you pick out the right melon. When buying large fruits such as melon and watermelon it can be tough to tell whether they’re ripe or not. The secret to finding a ripe melon is to smell it.
Choosing The Right Melon
A ripe honeydew gives off a sweet fruity aroma from the stem. The more aromatic the scent, the sweeter the melon. The opposite end of the stem should be soft to the touch and almost springy when pressed. Your honeydew melon should have a waxy rind and should feel heavy for its size.
Avoid melons with a fuzzy rind. These fruit have a ton of seeds, which start to work their way loose from the melon flesh as it ripens. So, you can also give your melon a shake to see if it’s ready for consuming! If you hear a faint rattling sound from within, it’s probably ready to be eaten.
Store your perfectly picked honeydew melon at room temperature, but be sure to act quickly. You do not want to let your melon sit around past its prime. If you’ve selected a honeydew at its apex, you want to eat it at its apex.
How to make 3-Ingredient Honeydew Sorbet
Always ensure to wash any melon thoroughly before cutting. The surface of melons (especially cantaloupes) are very germ-friendly. You don’t carry any surface bacteria into the edible melon flesh.
Once thoroughly washed, cut your melon in half, then using an ice cream scoop (or a spoon), remove the seeds.
Keep in mind your honeydew melon has to go in the freezer for 4-6 hours after cutting it.
Healthy Honeydew Melon Sorbet
- 1 honeydew melon
- 1 tbsp 1 tablespoon lemon juice
- 2 tsp maple syrup
Healthy Honeydew Melon Sorbet
- Wash your melon well, slice in two and scoop out seeds.
- Slice the honeydew into 1″ chunks and spread out on a baking sheet.
- Place in the freezer for 4-6 hours until frozen.
- Once frozen, put the chunks in the blender (or use a hand blender) with the lemon juice and maple syrup (add a couple tablespoons of water if needed to help it blend.
- Blend until smooth.
- Place back into the freezer for another 30 minutes until it sets.
- Scoop & serve!
Looking for more vegan recipes? Try my Vegan Coconut Buttercream Cake!