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Honeydew Lime Cooler
Serve up a frosty glass of this citrusy blend of lime sherbet and honeydew melon for a real thirst-quencher. I like to sip this on warm afternoons, but it's equally good for breakfast or brunch. —Mitzi Sentiff, Annapolis, Maryland
Ingredients
- 4-1/2 cups cubed honeydew (about 1 small melon)
- 1-1/2 cups lime sherbet
- 2 tablespoons lime juice
- 5 fresh strawberries
Directions
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1Place melon cubes in a 15x10x1-in. baking pan; cover and freeze until firm, about 15 minutes. Set aside five melon cubes.
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2In a food processor, combine the sherbet, lime juice and remaining frozen melon; cover and process until smooth. Pour into glasses; garnish with strawberries and reserved melon.
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