Honeydew Melon Sherbet
Author: Shirley Braden
Ingredients
  • 2 cups very ripe honeydew melon, slices/scoops, frozen and then thawed slightly
  • ¾ cup full-fat coconut milk, chilled
  • ¼ cup honey
Instructions
  1. Blend melon, coconut milk, and honey for a few minutes until well blended.
  2. Pour into ice cream maker.
  3. Churn 15 – 20 minutes.
  4. 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/