Title: Minted Honeydew Sorbet
Categories: Cklive11
Yield: 1 servings

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

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9193

Converted by MM_Buster v2.0l.