Honeydew Melon Sorbet (made with Ninja Creami)
This recipe first appeared on half-baked. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A refreshing, fruit-forward honeydew melon sorbet designed for the Ninja Creami. The original source describes it as a light summer dessert and palate cleanser, optionally served with agar water jelly and lemon microbasil.
- Time
- 24 hours
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 600 g
- 100 g
- 30 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 760 g before cooking, which is about 190 g per serving.
Steps
Peel and seed the honeydew, then cut the edible flesh into chunks. Measure approximately 4 cups (600 g).
Add the honeydew, sugar, lemon juice, and a small pinch of salt to a blender or food processor. Blend until completely smooth, adding the water only if needed to help the mixture circulate.
Taste the purée and adjust the sweetness or lemon juice if necessary. The mixture should taste slightly sweeter and more intensely flavored than you want the finished frozen sorbet to taste.
Pour the mixture into a Ninja Creami pint container. Do not fill above the maximum-fill line. Secure the lid and freeze the container on a level surface for at least 24 hours, or until solid throughout.
Remove the pint from the freezer and let it stand at room temperature for about 5 minutes. Place it in the outer bowl, fit the paddle, and process using the Sorbet setting according to the manufacturer's instructions.
If the sorbet looks powdery or crumbly after the first cycle, add 1 tablespoon of water and run the Re-Spin program. Repeat once if needed, stopping when the sorbet is smooth and scoopable.
Scoop and serve immediately as a dessert or palate cleanser. The source suggests pairing it with agar water jelly and lemon microbasil.
Notes
The provided page excerpt did not include a written ingredient list or method, so the quantities and instructions are a culinary reconstruction based on the title and description, not a verified transcription of Allison Chen's complete recipe. Freeze the filled pint level to prevent damage to the machine. For a firmer texture, return the processed sorbet to the freezer briefly before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 153
- Protein
- 1 g
- Carbs
- 39 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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