Sorbet syrup:
1¼ cups sugar
1½ cups water
½ cup light corn syrup
Mint simple syrup:
½ cup water
½ cup sugar
¾ cup chopped mint
Sorbet:
1 ripe honeydew, skin and seeds removed
1 cup mint simple syrup
½ cup sorbet syrup
1 Tablespoon lemon juice
Method:
For sorbet syrup:
Bring sugar, water and corn syrup to a boil in a medium pot.
Cool to room temperature.
For mint simple syrup:
Bring water, sugar and chopped mint to a boil. Cool and strain.
For sorbet:
Chop honeydew and puree in a food processor. Strain puree
through a fine chinois. Mix melon puree, simple syrup, sorbet
syrup, and lemon juice together. Process mixture in a Pacojet
canister or conventional ice cream machine according to the
manufacturer’s instructions.
