Honeydew Vanilla Sorbet

Juicy bites of melon are deliciously refreshing on a warm afternoon, and when the weather heats up, melon sorbet with strong hints of vanilla will quickly become your favorite summer treat. This vegan dessert is healthy, tasty, and dairy-free.
Juicy bites of melon are deliciously refreshing on a warm afternoon, and when the weather heats up, melon sorbet with strong hints of vanilla will quickly become your favorite summer treat. This vegan dessert is healthy, tasty, and dairy-free.

Honeydew Sorbet

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• 4 cups cubes of honeydew

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• 1/2 water

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• 1/2 cup granulated sugar

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• 1 vanilla bean, pod split

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• 1 cup 100 percent apple juice

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• Pinch of salt

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• Kiwi slices

Directions:

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1. Place honeydew in a blender or food processor and puree.

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2. Press puree through a fine-mesh sieve into a medium bowl, discarding any solids left in the sieve.

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3. In a small saucepan over high heat, bring water and sugar to a boil. Reduce heat to medium and stir until sugar is completely dissolved.

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4. Remove from heat. Use a knife or spoon to scrape vanilla seeds from pod into the sugar mixture. Let cool.

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5. Add sugar mixture, apple juice, and salt to honeydew puree. Refrigerate for 2 hours.

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6. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.

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7. Serve in dessert cups or wine glasses. Garnish with kiwi slices.

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