| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Honeydew melon |
| 1 |
c |
Minted simple syrup; (recipe follows) |
| 1/4 |
c |
Packed fresh mint leaves |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Remove and discard rind and seeds from melon and cut enough fruit into
1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients
until smooth. Chill puree, covered, until cold, at least 1 hour, and up to
6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight
container and put in freezer to harden.
Yield: about 3 1/2 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9193
Converted by MM_Buster v2.0l.
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