Minted honeydew sorbet

Yield: 4 servings

Measure Ingredient
1 small Honeydew melon
1 cup Minted simple syrup (recipe
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¼ cup Packed fresh mint leaves
1 tablespoon Fresh lemon juice

Remove and discard rind and seeds from melon and cut enough fruit into ½-inch cubes to measure 2½ cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

Yield: about 3 ½ cups


Recipe courtesy of Gourmet magazine

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