Summer is a time for popsicles, melons of all sorts, and homemade ice creams and sorbets. Combining two epitome of summer snacks, sorbet and melon makes for a cooling, nutrient filled dessert. Melons are vitamin C and vitamin A powerhouses (orange colored food=beta carotene) and both are central nutrients in the production of collagen. Vitamin C and A are also antioxydants that help to fight free radical damage from sun exposure and pollution. That makes melon a perfect summer-and all year round-ingredient that supports skin in a time of high where nice weather leads to more time outside and increased sun and pollution exposure.
4 cups diced cantaloupe
1/4 cup water
2 tablespoons honey
1/2 tablespoon agave
1/2 tablespoon lime juice
Pinch of salt
Combine the water, honey and agave together in a saucepan and bring to a light boil and stirred until fully incorporated. Remove the liquid from heat and allow it to cool.
In a blender, purée the melon with the honey, agave, water mixture.
Transfer to a low baking dish and freeze for at least 2 hours to overnight.
Remove the frozen melon mixture and purée in a blender for about 20 seconds.
You can either freeze the mixture in an ice cream maker for a smoother texture or the sorbet can be served directly as is.
Melon Health Benefits
Supports skin and hair health with high vitamin C and vitamin A content, both of which are essential in the synthesis of collagen
Melons are an alkaline food that help to neutralize acidity in the body caused by stress and illness
Supports digestive health
Melons have a high mineral content
Diuretic properties that support kidney health
Energy boosting due to presence of B vitamins
Anti-cancer properties due to high levels of carotenoids
Melon supports heart health because of anticoagulant properties of adenosine present in the fruit, which can help to stop clotting that can lead to heart disease or stroke