Try this Minted Honeydew Sorbet recipe, or contribute your own.
Suggest a better descriptionRemove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Yield: about 3 1/2 cups Recipe by: COOKING LIVE SHOW #CL9193
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Serving Size: 1 Serving (1034g) | ||
Recipe Makes: 1 servings | ||
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Calories: 368 | ||
Calories from Fat: 13 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 180.7mg | 6 % | |
Potassium 2341.4mg | 62 % | |
Total Carbohydrate 93.2g | 27 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 84.9g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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