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Print this Recipe    Honeydew Sorbet

Honeydew Sorbet

1/2 cup water
1 cup sugar

1 large (6 lbs.) ripe honeydew melon
1/2 cup sugar syrup
6 Tbsp. fresh lime juice
6 thin lime slices for garnish
6 sprigs fresh mint for garnish

For syrup, combine water and sugar in pan. Stir over medium heat
until sugar dissolves. Increase heat and bring to boil. Boil
without stirring for 5 minutes. Cool syrup, then cover and
refrigerate until needed.

Peel, seed, and chop melon. Puree in food processor (about 4 cups).
In a bowl mix puree, sugar syrup, and lime juice. Freeze in ice
cream maker according to instructions. Then freeze in freezer 2-3
hours to firm it up. Garnish with lime slice and mint.

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