Honey Dew Sorbet

Honey Dew Sorbet

4 ½ cups of honey dew melon (approx.. 1 honey dew), cubed

1 tbsp. of freshly squeezed lime juice

¼ cup of agave syrup

¼ cup of water


Step 1

Line a rimmed baking sheet with parchment paper

Place the cubed honey dew on a baking sheet, leaving space in between the cubes to allow for freezing.

Place the tray into the freezer and freeze the honey dew overnight or until completely frozen (approx. 4-6 hours)


Step 2

Place the frozen honey dew into the bowl of the food processor along with the lime juice, agave, and water and pulse until the honey dew becomes crumbly.  You may need to add more water until the mixture becomes more fluid but not slushy.  You’re looking for a soft sorbet texture at this point.

Taste dat sh*t and add any additional ingredients you feel at this point.

Serve immediately or store in the freezer in an airtight container for up to 2 weeks.  Remember, real food does not last multiple months or years. #eatmorelectric

Don’t like honey dew? Try this with cantaloupe and/or mango...or any other alkaline fruit! #yum

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