Minted Honeydew Sorbet
- 1 small honeydew melon
- 1 cup minted simple syrup (recipe follows)
- 1/4 cup packed fresh mint leaves
- 1 tablespoon fresh lemon juice
- 1 1/2 cups packed fresh mint leaves
- 1 cup sugar
- 1 cup water
Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 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.
Chop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks.
Yields: about 1 1/2 cups.
Recipe courtesy of Gourmet magazine