Minted Honeydew Sorbet

1. 1

   Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups.

2. 2

   In a blender puree all ingredients until smooth.

3. 3

   Chill puree, covered, until cold, at least 1 hour, and up to 6.

4. 4

   Freeze puree in an ice-cream maker.

5. 5

   Transfer sorbet to an airtight container and put in freezer to harden.

6. 6

   Chop mint.

7. 7

   In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved.

8. 8

   Simmer syrup, undisturbed, 2 minutes.

9. 9

   Pour syrup through a fine sieve, pressing hard on solids, and cool.

10. 10

    Syrup keeps, covered and chilled, 2 weeks.

11. 11

    Yields: about 1 1/2 cups.

* Per serving · 4 servings · Values may vary.

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