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Add a photoA lighter version of the ice cream sorbet is just what you need during summers.And when you have a fruit as prone to turning ripe and icky as cantaloupe,why not use it up this way?This dish will satiate your dessert cravings and keep the summer heat at bay.
Ingredients
- 2 cups cantaloupe,chopped and frozen
- 2-4 tbsp raw honey(ad honey according to your taste preference)
- 2 tbsp water
- 1 tbsp lemon juice
Directions
- Put the frozen cantaloupe in a food processor, and give it a good whiz till you get a crumbly texture. Add the honey, water and lemon juice,and grind it again to form a smooth paste.
- Transfer this paste into a freezable container,and freeze it for 4-6 hours.
- Take out scoops of this sorbet, and serve with fresh berries and honey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 133mg | 4% |
| Total Carbs 16.99g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 16.57g | 11% |
| Protein 0.44g | 1% |
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