| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Water |
| 1 | c | Sugar |
| 1 | 6 lbs. ripe honeydew | |
| melon | ||
| 1/2 | c | Sugar syrup |
| 6 | T | Fresh lime juice |
| 6 | Thin lime slices for garnish | |
| 6 | Sprigs fresh mint | |
| for garnish |
INSTRUCTIONS
From: "Erik. A Speckman" <especkma@reed.edu> Date: Thu, 22 Jul 1993 21:55:39 -0700 (PDT) from _Betty Rosbottom's Cooking School Cookbook_ 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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