- 2 Pure Flavor® Solara® Mini Melons
- ½ cup water
- ¼ cup honey
- ¼ cup fresh mint leaves, minced
- Fresh mint, for garnish
- Coconut cookie straws, optional for garnish
Halve the melons and scoop out the seeds.
Scoop out the flesh, dice the melon, and set melon bowls aside.
Place the diced melon on a parchment paper lined baking sheet and place in the freezer for 1 hour and 45 minutes until the melon is frozen solid.
In a small pot on low heat, add honey and water. Whisk together until combined. Let cool.
Add frozen melon cubes into a high-speed blender and pulse until the melon is broken down. Then add the cooled syrup and mint in slowly until it’s a nice, smooth consistency.
Pour the sorbet in a freezer safe bowl and put back into the freezer for an additional 15 minutes.
To serve, remove the sorbet from the freezer. Scoop the sorbet out with an ice cream scoop and serve in the mini melon bowls. To serve, garnish with mint and optional cookies.
Recipe created by Heather Englund
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