Minted honeydew sorbet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Honeydew melon |
| 1 | cup | Minted simple syrup (recipe |
| Follows) | ||
| ¼ | cup | Packed fresh mint leaves |
| 1 | tablespoon | Fresh lemon juice |
Directions
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