Yield: 4 servings
Measure | Ingredient |
---|---|
1 small | Honeydew melon |
1 cup | Minted simple syrup (recipe |
\N \N | Follows) |
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
COOKING LIVE SHOW #CL9193
Recipe courtesy of Gourmet magazine