"A small melon here will make an ample portion of sorbet, so be modest when choosing your weapon. Or, use half a melon for sorbet and eat the remainder drizzled with olive oil, honey, some sea salt and torn basil. I wanted a sweet treat that didn't require an ice cream maker, so I froze portions of this sorbet in tiny ice cube trays. Use as ice cubes in a glass of seltzer water for a delicious mocktail. Or, just get your frozen fix and eat to your own delight!" Hannah Gruber
Total Time: 15 minutes, plus time to freeze
1 small honeydew, cantaloupe, or other variety muskmelon, about 3 1/2 pounds, peeled and cut into chunks
1/2 cup lime juice + grated zest from limes
1/2 teaspoon sea salt
1/3 cup raw honey (or maple syrup)
1. Combine all ingredients in a blender. Taste for sweetness and sourness. Adjust if necessary.
2. Pour mixture into ice cube trays.
3. Freeze until firm.
4. Eat with a spoon!
+ Satisfies a sweet tooth!
+ High in Potassium
+ High in antioxidants
+ Increases energy
+ Accelerates Weight Loss
+ 4 ingredients
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Roxxe NYC Photography.
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved
The Earth Diet
These March recipes are created by Chef Hannah Gruber who lives the lifestyle.