Naturally sweet melons make delicious treats just as they are. But they also make great sorbet! For this recipe, you can use any kind of melon and fresh herbs, but I have chosen to use mint and a casaba melon, which is white on the inside and slightly less sweet than a canteloupe. (This recipe requires a juicer that can process frozen foods.)
1 medium melon, peeled, seeded and cut up into chunks
8-10 leaves of fresh mint
1. Cut the melon chunks small enough to fit through your juicer’s feeder shoot; freeze overnight in a covered container.
2. Feed the frozen melon chunks through the vertical shoot of your juicer (using the blank attachment, not the juicing attachment, which separates out the pulp). Halfway through, send the mint leaves through with some more melon. Finish up with the remaining melon (I finish with just melon to make sure all the mint has gone through).
3. Put the frozen mixture into a bowl and mix briefly to evenly distribute the mint flecks. Using an ice-cream scooper, serve scoops into small dessert dishes. Optional: garnish with a sprig of mint.
Notes: Not all types of juicers can process frozen foods, so check the booklet that came with your juicer to be sure. / If you don’t have a juicer that can make sorbets and non-dairy “ice-creams” (such as with frozen bananas), you can use the same ingredients to make a delicious smoothie; just use your blender or Vitamix and add some water gradually.
Preparation: 20 minutes
Cooking time: 0
Nutrition (per serving):
Calories – 180
Sat fat – 0.2 g
Sodium – 90 mg
Sugar – 40 g
Fiber – 4 g