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

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