Honeydew Melon THC Sorbet
(20 mg THC each · 12 scoops · 240 mg total batch)
Light, refreshing pale green sorbet with pure honeydew flavor – juicy, sweet, cooling. Dairy-free, intensely fruity – zero weed taste.
Decarboxylation
1.2 g flower @ 22–25 % THC (or 0.6 g good kief)
240 °F for 40 minutes in sealed mason jar → ~240 mg usable THC
Infusion
1 cup (240 ml) coconut cream (thick part from chilled can) + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 240 mg THC coconut cream
Sorbet Base
All 240 mg THC coconut cream
4 cups (about 800 g) ripe honeydew melon purée (1 large melon, seeded and blended smooth)
¾ cup (180 ml) simple syrup (or to taste – honeydew varies in sweetness)
2 tbsp fresh lime juice
Pinch fine salt
Steps
1. Blend honeydew flesh until completely smooth → strain if needed for silkier texture.
2. Whisk THC coconut cream + melon purée + simple syrup + lime juice + salt until uniform.
3. Chill mixture 4+ hours (overnight for best flavor melding).
4. Churn in ice cream maker 20–30 minutes until thick and frozen.
5. Transfer to loaf pan → freeze firm 4+ hours.
6. Scoop into 12 portions (about ½ cup each).
Storage
Airtight container → freezer 1 month (cover surface with parchment to prevent crystals)
Dosing
240 mg ÷ 12 = 20 mg exact per scoop
One scoop = light summer refresh
Two scoops = floating in melon bliss
Pale mint-green color, intense fresh honeydew aroma, silky smooth texture that melts clean on the tongue.
This is the sorbet people eat straight from the container.
Make double.
Keep one batch for midnight scoops.
Pure melon magic, frozen.