A lighter, easier version of ice cream and it's just the kind of dessert you need during summers.

Portion Size: 4 portion

Serving Size: 1 portion


Muskmelon, chopped -2 cups (Approx. 300 g)

Raw honey- 2 tbsp.

Water – 2 tbsp.

Lemon juice- 1 tbsp.


Freeze the fresh muskmelon chunks until they are solid and then whiz them in the processor.

Add the honey, water and lemon juice, and grind it again to form a smooth paste.

Transfer this paste into a sealable jar, and freeze it for 4-6 hours.

Take out scoops of this sorbet, and enjoy the summer treat.

Nutritional content per serving

Calories (Kcal) Protein ( g) Sodium (mg) Potassium (mg) Phosphorus (mg)
50.2 0.31 22.84 130.7 7.5


  • Sorbet can be served with fresh low potassium berries and honey (Optional).
  • Honey adds a nice depth of flavour to the muskmelon and the two pair very nicely together. You can skip honey if you are looking for sugar free option

by: Mrinal Pandit, Chief Dietitian, NephroPlus.