Honeydew Sherbet

[Ingredients]

• 1/2 ripe (about 16 ounces) Honeydew Melon, cut into 1 inch chunks

• 8 ounces Goats Milk or your favorite dairy or vegan milk

• 8 ounces light unsweetened Coconut Milk

• 1 full dropper Vanilla Stevia Drops or to taste

• Splash of Lemon Juice

[Garnish]

• Fresh Berries

• Mint

• Toasted unsweetened Coconut Flake

• Freshly Whipped Cream

[Steps]

1. Prepare ice cream maker according to manufacturers directions.

2. Purée honeydew with goats milk and coconut milk. Sweeten to taste and add a splash of lemon juice.

3. Chill mixture for 1 hour.

4. Pour into your ice cream maker and prepare according to the directions of your machine. Chill in freezer until ready to serve.

5. It is best served when creamy and not too icy.

6. This recipe uses goat's milk but feel free to substitute with coconut, almond, soy, rice or any other milk.

7. Instead of honeydew, use any fruit you have to make a creamy, cooling dessert.

8. This sherbet was better on the softer side. When it freezes too hard, it is difficult to scoop.

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