MELON SORBET

CUT UP
– flesh of 1 medium cantaloupe into chunks and freeze until solid in a plastic bag.

BLEND (or Food Process)
– the melon chunks
– 1 tsp grated lime peel
– 2 Tbsp <honey> (or to taste)

Continue blending until the sorbet becomes smooth and fluffy.

Place the mixture in chilled glasses (or any bowl you prefer) and serve immediately. If necessary, this sherbet can be made just before the meal, then returned to the freezer to keep until dessert time. Serves 4.

This recipe can be found in Dr. Bernard Jensen’s Foods That Heal.