Layered Melon Sorbet


Look for the Stella D’Oro brand of daylilies.

  • 8Servings


  • 2 large cantaloupes (about 3 lb.)
  • 1 medium-sized honeydew (about 3 lb.)
  • 8 daylily flowers or other edible flowers


Peel and cube melons, and put in gallon-sized food storage bags. Freeze overnight.

Put half cantaloupe in food processor, pur8Eeing until smooth. Pour into container, and freeze. Repeat with remaining melon.

Repeat process with honeydew melon.

Place 8 balloon wine glasses in freezer.

Put frozen cantaloupe pur8Ee in processor when frozen for at least 4 hours. Process, and place 1/4 cup pur8Ee in each of 8 chilled wine glasses. Repeat with honeydew pur8Ee. Continue layering, alternating melon pur8Ees, until each wine glass is nearly full. Freeze overnight.

To serve, garnish each wine glass or plate with a lily or other flower.

Nutrition Information

  • Calories: 100
  • Carbohydrate Content: 24 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Sodium Content: 45 mg
  • Sugar Content: 6 g