This Honeydew, Cucumber and Elderflower sorbet is just the thing to help you cool down as the days grow ever warmer as we edge our way to summer. And it couldn’t be simpler to make. The only real effort required is peeling and chopping the honeydew and cucumber before whizzing it submission in a blender along with some sugar, lemon juice (or lime if you have that handy) and elderflower cordial.
This honeydew sorbet melts the moment it hits your tongue in the most beautiful and refreshing way, with a whisper of elderflower to add a little interest. If you don’t have elderflower cordial you can leave it out altogether, or you could replace it with some mint leaves.
The juice on its own, minus the sugar, is also wonderfully refreshing, and a fantastic way to quench your thirst on a sticky humid day, as yesterday was, just before the storm broke. As the rain started I silently wished it would continue until night time so I could go to sleep listening to the rain pitter patter on the roof, but sadly, it wasn’t to be.
Honeydew, Cucumber and Elderflower Sorbet
Ingredients
- 1 pounds honeydew melon weighing approximately 600g peeled, deseeded and roughly chopped, 1 1/3
- 1 large cucumber peeled and roughly chopped
- juice of half a lemon or 1 lime
- 1 1/2 tbs elderflower cordial
- 3 tbs caster sugar
- big pinch of salt
Instructions
- Place all of the ingredients in a blender and blend until smooth. Pour into a jug or bowl and chill until completely cold or overnight.
- Remove the mixture from the refrigerator and pour into your ice cream maker and churn according to your manufacturers instructions, approximately 20 minutes or until frozen.
- Store in an airtight container and freeze for a couple of hours before serving. If your sorbet is too hard leave to soften on the kitchen bench for 15 minutes before serving.
Nutrition
Laura (Tutti Dolci) says
November 17, 2013 at 7:57 amI love these flavors, such a refreshing sorbet!
Hannah says
November 12, 2013 at 9:39 pmThis looks ridiculously refreshing! WISH I could slurp this right now, it’s so hot!
Amanda (@lambsearshoney) says
November 12, 2013 at 8:28 pmWhat gorgeous pics, Jen – just lovely. As is the recipe. I have some elderflower liqueur tucked away – that might make the sorbet even more interesting.
Mia says
November 12, 2013 at 3:03 pmI had a honeydew in the fridge that I hadn’t gotten around to using yet so made this last night. So yummy! My boyfriend and I ate it all straight from the bowl of the ice cream maker. Thank you 
Victoria says
November 12, 2013 at 10:12 amWow, there is something so summer about sorbet! Have never tried honeydew sorbet however I do love cantaloupe sorbet so I know I will love this.
Jennifer says
November 12, 2013 at 3:09 pmI hope you enjoy it Victoria. 😀
Kathryn says
November 12, 2013 at 5:54 amThis is so fresh and bright and vivid – I love the colours so much.
Jennifer says
November 12, 2013 at 3:09 pmThanks Kathryn. 🙂
[email protected] says
November 11, 2013 at 10:13 pmThis is such a stunning combination of flavours. It’s starting to get properly cold in the UK but I actually love sorbets in winter – perfect after big meals like a Sunday roast 🙂
Jennifer says
November 12, 2013 at 3:08 pmI agree, there is nothing better than a sorbet after a big meal. 🙂
Maureen | Orgasmic Chef says
November 11, 2013 at 9:06 pmI’ve never made nor eaten honeydew sorbet but I’m dying to try it. I really like honeydew. It all looks so pretty, Jennifer.