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Honeydew Melon Sherbet

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Ingredients
  Honeydew melons 2 Large
  Egg whites 4
  Granulated sugar 2 Cup (32 tbs)
  Fresh lime juice 1⁄2 Cup (8 tbs)
  Mint sprig 2
Directions

Early in day: Cut melons in half lengthwise; discard seeds.
Scoop meat from 1 melon; reserve shells.
In electric-blender container, at high speed, blend melon meat with 2 egg whites (use yolks in scrambled eggs), 1 cup sugar and 1/4 cup lime juice until smooth.
Pour into 9-inch square pan; freeze; stir often until firm.
Repeat with second melon.
About 1 hour bejore serving: With large spoon, scoop sherbet into reserved melon shells, then return to freezer.
Just before serving, garnish with mint sprigs.

Recipe Summary

Cuisine: 
Asian
Course: 
Wine And Drink
Method: 
Freezed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Melon
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
8

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