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Betty’s Kitchen Honeydew Sorbet REcipe Videos

January 24, 2014

Betty’s Kitchen Honeydew Sorbet REcipe Videos

In this video, Betty demonstrates how to make Cool, Refreshing Honeydew Sorbet. This is prepared and frozen in a pan in the freezer and is scooped to make a beautiful dessert in a sherbet glass.


1 cup sugar
1 cup water
1/3 cup light corn syrup (You may use honey instead.)
3 tablespoons lime juice
½ honeydew melon, peel, seeded, and cut into 1-inch chunks

Place 1 cup sugar, 1 cup water, and 1/3 cup light corn syrup in a heavy pot. Bring to a full boil over medium-high heat. Reduce heat to low and let the syrup bubble gently about 5 minutes.

Remove from heat and stir in 3 tablespoons lime juice. Pour syrup into a 2-cup glass measuring cup and set aside to cool. When the syrup has cooled somewhat, place the prepared honeydew melon chunks in the bowl of a blender.

Blend until honeydew is pureed, but still with some substance–not quite liquid. Add the 2 cup-measure of cooled syrup to the pureed honeydew and pulse a couple of times to mix it in. Pour entire mixture into a 3-quart dish. (A 13-inch by 9-inch by 2-inch Pyrex dish is fine.) Cover with plastic wrap and freeze for 5 or 6 hours. Break the frozen mixture into chunks and place the chunks in a large bowl.

Beat with an electric mixer on medium speed until smooth and fluffy, but not melted. Cover and freeze for 6 to 8 hours longer (or overnight), until firm. Let sorbet sit at room temperature for 10 minutes before scooping into nice sherbet glasses. Cool, refreshing, and delicious! –Betty


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