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Honeydew Melon Sorbet

List of Ingredients




Honeydew Melon Sorbet

1/2 cup sugar
1/2 cup cold water
1 large honeydew melon, seeded, rind removed, cubed Freshly squeezed
lemon juice

To make syrup, combine sugar and water in small, heavy saucepan; heat
to boiling over medium-high heat. Cook until sugar is dissolved,
about 5 minutes. Remove from heat, pour into small chilled bowl and
refrigerate until cold, at least 2 hours or overnight. Puree melon
and syrup in blender until smooth; add lemon juice to taste. Strain
mixture through fine mesh sieve.
Freeze mixture in ice cream machine according to manufacturer's
directions until slushy. Place in freezer until firm.

Makes 6 servings.

Per serving:
fats: 0 grams
calories: 140
cholesterol: 0 milligrams
carbohydrate: 36 grams
protein: 1 gram
sodium: 20 milligrams

Adapted From Chef Paul Bartolotta Of Spiaggia

Recipe