Author: Shirley Braden
- 2 cups very ripe honeydew melon, slices/scoops, frozen and then thawed slightly
- ¾ cup full-fat coconut milk, chilled
- ¼ cup honey
- Blend melon, coconut milk, and honey for a few minutes until well blended.
- Pour into ice cream maker.
- Churn 15 – 20 minutes.
- Freeze additional time in your freezer before serving if you wish.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/sherbet%e2%80%94honey-dewed/