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- 4 cups seedless melon chunks (watermelon, cantaloupe, or honeydew)
- 2 lemons or 3 limes, juiced (6 tablespoons)
- 4 5 inch sprigs leafy herbs (basil, mint, thyme, sage, tarragon, or your favorite herb) or 2 teaspoons crushed lavender flowers
- 1 cup sugar
- 2/3 cup water
- 1 tablespoon honey
- 1/8 teaspoon salt
1. In a food processor or blender, combine melon with half the citrus juice; cover and process or blend until smooth. Transfer to a bowl and set aside.
2. In a small saucepan combine fresh herbs, sugar, water, remaining citrus juice, honey, and salt. Bring to boiling over medium heat. Reduce heat; simmer 5 minutes, stirring occasionally. Strain herb mixture into melon puree. Place bowl over container of ice water; stir for several minutes or until mixture has chilled to about 40 degrees F. Cover; refrigerate 2 to 4 hours.
3. Transfer chilled mixture to 1- to 2-quart ice cream freezer; freeze according to manufacturer's instructions. Store, covered, in freezer. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 134,
- carb. (g) 36,
- fiber (g) 2,
- sugar (g) 33,
- pro. (g) 1,
- vit. A (IU) 486,
- vit. C (mg) 27,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 39,
- Potassium (mg) 128,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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