Ginger Honeydew Sorbet
A refreshing, dairy-free honeydew sorbet with anti-inflammatory ginger and natural sweetness. No-churn, 4 ingredients, and perfect for summer.
Ingredients
- 4 cups honeydew melon, cubed
- ¾ tsp powdered ginger
- 1 tbsp honey
- 1-3 tbsp warm water, as needed
Instructions
- Line a baking sheet with parchment paper.
- Spread diced honeydew in a single layer and freeze for at least 3 hours or overnight.
- Add frozen melon, powdered ginger, and honey to a food processor.
- Blend until crumbly and icy.
- Add warm water 1 tablespoon at a time until smooth and creamy.
- Transfer to a loaf pan and freeze 3–4 hours until scoopable.
- Let sit 5–10 minutes before scooping if fully frozen.
Notes
- For stronger ginger flavor, increase to 1 teaspoon.
- Best enjoyed within 1 week.
- For blood sugar balance, pair with a protein source like Greek yogurt.