Melon Sorbet

Serves: 4
Total Calories: 80


1 medium cantaloupe
1 teaspoon grated lime peel
2 tablespoons agave syrup
fresh mint leaves


1. Cut the melon in half, scoop out and discard the seeds, and cut away the rind. Cut the melon into chunks, place in a plastic storage bag, and freeze for 6 to 8 hours or until the melon is solid.
2. Remove the bag from the freezer and hit it against the countertop to separate the frozen chunks.
3. Place the chunks in a food processor, add the lime peel and agave syrup, and process quickly with the blending blade until smooth and whipped. (It may be necessary to stop the machine occasionally and stir the mixture to ensure thorough blending.)
4. Quickly spoon the sorbet into parfait glasses and serve immediately with a garnish of mint leaves, or place in the freezer and serve within a few hours.

For a Change . . .
* Instead of cantaloupe, use casaba, honeydew, papaya, or crenshaw melons.
* If you have an ice cream maker with a one-quart capacity, you can use it to make this sorbet. Simply blend together all the ingredients, adding enough melon to yield 4 cups. Then place the mixture in the ice cream maker and process according to the manufacturer’s directions.

Nutritional Facts:

Serves: 4
Total Calories: 80
Calories from Fat: 0

This Melon Sorbet recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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