Honeydew, Cucumber and Elderflower Sorbet

Honeydew, Cucumber and Elderflower Sorbet

This Honeydew, Cucumber and Elderflower sorbet is just the thing to help you cool down as the days grow ever warmer as we edge our way to summer. And it couldn’t be simpler to make.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Ingredients
US Customary - Metric

1 pounds honeydew melon weighing approximately 600g, peeled, deseeded and roughly chopped, 1 ⅓
1 large cucumber, peeled and roughly chopped
juice of half a lemon or 1 lime
1 ½ tbs elderflower cordial
3 tbs caster sugar
big pinch of salt

Instructions

Place all of the ingredients in a blender and blend until smooth. Pour into a jug or bowl and chill until completely cold or overnight.
Remove the mixture from the refrigerator and pour into your ice cream maker and churn according to your manufacturers instructions, approximately 20 minutes or until frozen.
Store in an airtight container and freeze for a couple of hours before serving. If your sorbet is too hard leave to soften on the kitchen bench for 15 minutes before serving.

Nutrition (estimated per serving)

Calories: 419kcalCarbohydrates: 92gProtein: 4gFat: 1gSodium: 88mgPotassium: 1442mgFiber: 5gSugar: 85gVitamin A: 445IUVitamin C: 91.2mgCalcium: 69mgIron: 1.4mg

Course: Dessert

Cuisine: Dessert

Keyword: Delicious Everyday, Honeydew, Cucumber and Elderflower Sorbet, how to make sorbet, sorbet recipe

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