Recipe courtesy of Gourmet Magazine

Minted Honeydew Sorbet

  • Level: Easy
  • Yield: about 3 1/2 cups
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1 small honeydew melon

1 cup Minted Simple Syrup, recipe follows

1/4 cup packed fresh mint leaves

1 tablespoon fresh lemon juice

Minted Simple Syrup:

1 1/2 cups packed fresh mint leaves

1 cup sugar

1 cup water


  1. 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.

Minted Simple Syrup:

  1. 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.
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