Honeydew Sherbert

Summer has us looking for all the ways to feel refreshed and for this girl, ice cream is not that way. I’ve never been a huge fan of ice cream and would take a pastry over it any day of the week. I do like sherberts or non-cream based gelatos more and so I wondered if I could create that at home. I found my inspiration via Pinterest and then made this super simple sherbert my own.

If you want to see the actual manifestation of this, the video is below.

What You Need

1 medium-sized honeydew (ripe)

Agave Nectar

Coconut cream (international foods aisle)

Water

Steps

Cut up the melon and place that on a cookie sheet (1 hour)

Combine melon, coconut cream, agave, and water in a blender or food processor (or bullet)

Add water as needed to get the consistency of slightly melted ice cream.

Place in a tin cooking container and freeze (an hour)

Take out of the freezer and let thaw for a bit and enjoy.

Tips

I had to play around with adding water and coconut cream to get the consistency right, so add a little at a time because you can always add, you can’t take it out. 🙂 You shouldn’t have to add more agave if your melon is ripe. You can also use honey (non vegan) or maple syrup, I just like the agave more for its simple syrup flavor. And, my bullet struggled a little with this, a blender would be easier, but I don’t have one. I need one, but I’m holding out.