Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Honeydew melon
1 c Minted simple syrup (recipe
Follows)
1/4 c Packed fresh mint leaves
1 tb Fresh lemon juice

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.

Yield: about 3 1/2 cups

COOKING LIVE SHOW #CL9193

Recipe courtesy of Gourmet magazine

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