Honeydew Sorbet

Servings: 8
Preparation Time: 14 min
Cooking Time: 10 min
Level of Difficulty: Difficult

Simply delicious, this sorbet is pretty to look at and wonderfully
refreshing. And the best part is that you dont need an ice cream machine
to make it.

1/2 cup water
1/3 Tbsp sugar
30 medium basil, leaves, washed, dried and finely minced
1 medium honeydew melon, well-ripened
2 Tbsp fresh lime juice

In a small saucepan, combine water, sugar and basil; bring mixture to a
boil over medium-high heat. Boil for 1 minute, reduce heat and simmer for
5 minutes more; remove from heat and let cool. Meanwhile, cut melon into
slices; remove seeds and rind. Cube melon flesh; place in a food processor
and chop melon into a pulp. (You should end up with about 4 to 4 1/2 cups
of pulp.) Combine cooled basil syrup, melon pulp and lime juice in a
medium bowl. Freeze using one of these methods: o Machine method - Run
mixture through an ice cream maker as per manufacturers instructions.
Serve immediately or put in freezer for future use. If frozen, soften in
refrigerator for about 10 to 20 minutes before serving. Yields about 2/3
cup per serving.

Freezer tray method - Pour mixture into a shallow metal pan and freeze
halfway through, about 20 to 30 minutes. Rake a fork or spoon through
partially frozen mixture so it does not freeze into a solid block; return
pan to freezer and let freeze. Before serving, run sorbet through a food
processor or blender to obtain desired texture. Yields about 2/3 cup per
serving.

Notes
Serve this sorbet alone or pair it with another seasonal flavor like
blueberry, raspberry or pineapple sorbet. Or add a sprinkling of summer
berries for a dash of color. Feel free to experiment with other accent
flavors, too, such as mint or lemon verbena instead of basil.

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