A hint of orange enhances the sweetness of whichever melon you choose -- watermelon, cantaloupe, or honeydew melon -- for this frozen dessert.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium saucepan combine water and sugar. Cook over medium-low heat until sugar dissolves. Cover and chill until cold.

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  • In a large mixing bowl combine melon, orange peel, orange juice, and chilled sugar mixture. Place one-third to one-half of the melon mixture in a blender container or food processor bowl. Cover and blend or process until smooth, stopping and scraping sides as necessary. Place pureed mixture in another bowl. Repeat with remaining melon mixture.

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  • Freeze in an ice-cream freezer according to manufacturers directions. (Or, pour the mixture into a 9x9x2-inch baking pan. Freeze about 3 hours or until frozen around the edges. Spoon into a large chilled bowl. Beat with an electric mixer on high speed until smooth, but not melted. Return to pan. Cover and freeze several hours or overnight.)

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  • To serve, let stand at room temperature for 5 to 10 minutes. Scoop into dessert dishes. Garnish with mint, if desired. Makes 8 servings.

Nutrition Facts

136 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 3 mg sodium. 34 g carbohydrates; 1 g fiber; 1 g protein; 31 RE vitamin a; 18 mg vitamin c; 0 mg calcium; 0 mg iron;

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