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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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For me, sorbet and granitas are so much easier because I don't have to drag out the ice cream maker, go buy ice and rock salt, and it's always more nutritious. This one is made with Splenda, so it's diabetic friendly. Ingredients:
1/3 cup splenda sugar substitute, plus more |
splenda sugar substitute, if necessary |
2 tablespoons lime zest (green part only) |
1/2 cup lime juice, plus more |
lime juice, if necessary |
4 1/2 cups diced honeydew melon (about 1/2 in.) |
Directions:
1. In a bowl, mash 1/3 cup Splenda and lime peel with a spoon to release oils.
2. Let stand 5 to 10 minutes.
3. Stir 1/2 cup lime juice into lime mixture.
4. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
5. Add melon, a portion at a time, and whirl until smooth.
6. Return puree to bowl. Taste, and if desired, add more Splenda and lime juice.
7. Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
8. Place the bowl in the freezer and allow to freeze until solid.
9. With a mixer, beat the mixture until creamy and return to the freezer. Freeze until solid.
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