There's no need to look at ingredient labels when you make your own sorbet! Try this recipe that combines sweet honeydew melon with tangy lime and the freshness as mint, which also was used as the "Cold Amuse" at the 2016 final dinner presented by Bastyr University students graduating from the Bachelor of Science in Nutrition and Culinary Arts program. Read more about the annual event in the article Culinary Prowess on Display at Final Dinner, including links to some of the other recipes.
In a 2-quart saucepan bring the sugar and water to a boil, then turn heat down to allow this mixture to simmer for 3-5 minutes. Set aside and allow to cool for 10-15 minutes.
Place the melon, mint and lime juice in a blender and blend thoroughly. For a silky texture, strain through a fine mesh strainer, then add 2 tablespoons of lime zest and vinegar to the strained juice. Combine the simple syrup and the juice. Chill in the fridge for 15-30 minutes and add to the ice cream maker to freeze into sorbet.
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