Ingredients
- 1 (5-pound) ripe honeydew melon, seeded and cut into 1-inch chunks (8 cups)
- 1 (3/4- to 1-pound) seedless cucumber (usually plastic-wrapped), peeled and coarsely chopped
- 1/2 cup fresh lime juice
- 1 cup ice cubes
- 2/3 cup coconut sorbet
- 1/4 cup fresh mint leaves
Directions
- Purée about two thirds each of honeydew, cucumber, and lime juice in 2 batches in a blender until very smooth, transferring to a pitcher.
- Purée remaining honeydew, cucumber, and lime juice in blender until very smooth, then add ice and sorbet and blend until smooth. Add mint and a pinch of salt and pulse until mint is finely chopped. Stir into purée in pitcher.
