Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
1 small honeydew melon
1 cup Minted simple syrup
1/4 cup packed fresh mint leaves
1 tablespoon fresh lemon juice
Preparation
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.
