549. Honeydew melon sorbet

Marathon time!

Its Monday and our 34th #Foodiemonday #bloghop theme is #NoCookNoBake. So many doors open up with this theme right from salads, smoothies, summer drinks to desserts. Anything to get away from my hot kitchen. Global warming is seriously affecting world climate and yet we humans seem to see no end to our wants and cravings. Where have the days gone when a family existed on one small fridge, one television, one phone, only fans. The more we want, the more materialistic things are created and produced.To meet the demand, more factories are constructed. This means greenery disappears. I think every country in the world should make it mandatory that every building that comes up should be surrounded with trees and greenery. The green patches that I could see from my 8th floor window a few years ago are rapidly disappearing in the name of development. This does have an effect on our weather. Our long rains should have started but we still are going through sweltering heat.

Coming to the Monday challenges, as a group we decide on a theme at the beginning of the week and cook or prepare accordingly. Though I find it a bit hectic trying to get my dish ready for Monday, its giving me the opportunity to go through so many bookmarked, written or stored recipes. Last week I had my side of the family visiting me. That meant lots of fruits and food. I had extra honeydew melon and chopped it up and put it in the freezer to use later on for juice or smoothie. Then I came across a recipe I had written down from a magazine… honeydew melon sorbet.

So Monday early morning I was busy trying to churn frozen honeydew melon pieces into a sorbet.Why the rush and why so early you may wonder. Well, everyday I am taking part in a marathon…. to beat the clock before the water disappears from our taps. So before 9 a.m. have to prepare breakfast, get lunch going, in between wash up the utensils used, take a bath and that has thrown my yoga time out of the window. So here’s my recipe for the 34th theme #NoCookNoBake. A healthy dessert. Can have this without any guilt and can be served even when fasting. Today is Ekadashi and this is a perfect dessert for hubby and me to indulge in after dinner.

HONEYDEW MELON SORBET
6-8 scoops

500 g honeydew melon
2-3 tbsp honey
1 cup fresh orange juice
a generous pinch of salt
1-2 tsp lemon juice
handful of fresh mint leaves

1. Peel the melon. Remove the seeds and cut it into cubes.
2. Layer the chopped melon in a a tray and freeze it overnight or till its completely frozen.
3. Put the frozen melon pieces, honey, salt, mint leaves, orange juice and lemon juice into a food blender jug.
4. Pulse the mixture in short burst till you get a smooth paste like consistency.
5. Remove the sorbet from the blender jug and serve immediately or put it into a container.
6. Cover the container and put it in the freezer till required.
7. Scoop out the sorbet into individual serving bowls or glasses and serve.

• Adjust the sweetness according to your taste. If you want you can use sugar syrup instead of honey.
• If the fresh orange juice is sour, you may skip adding lemon juice.
• Cut the fruit pieces into small pieces so its easy to process it in the blender.
• Use your magi mix or ice cube crusher if you have one.
• Don’t process the mixture for too long without switching off the machine as it will melt the frozen fruit.

You may want to check out the following :

mango sorbet

pineapple paleta

watermelon and mint sorbet

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