Recipe courtesy of The Palmer Home Bed and Breakfast
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Yield:
5 servings

Ingredients

Directions

Place melon cubes in a single layer on a baking sheet. Cover and freeze 30 minutes or until firm. Position knife blade in food processor bowl. Add frozen melon, sherbet, and lime juice. Process until smooth. Pour into glasses. Garnish with strawberries, if desired. Serve immediately.

Cook's Note

This icy, summery concoction is served at the Palmer Home Bed and Breakfast, also known as the Pink Palace, one of the 50 most famous homes in the historic city of Charleston, S.C. Built in 1848 with 36-inch walls, The Palmer Home has withstood hurricanes, tornadoes and the first major earthquake in the history of the United States in 1886. With the wider availability of frozen melon, this cooler gives a tropical lift to a winter-weather party, too.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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