Minted Honeydew Sorbet

Yield:
about 3 1/2 cups
Level:
Easy
Ingredients
  • 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
Directions

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.


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