honeydew mint sorbet

honeydew mint sorbetRemember this–a steady upswing in the frequency of posting? Haha, good one. Summer delusions. School began last week, and I was immediately catapulted into a whirlwind of homework, due dates, quizzes, tests, and a sad lack of free time, which translates here as a lack of posting. But I’ve still got lots of summer recipes to share before the fall baking spree begins.                                                            honeydew and mintclose-up of honeydew and mintabout to be pureedI’ve already said that I love the combination of mint and melon (honeydew here). This sorbet takes it a step further, and it couldn’t be simpler.  First, you make a super-easy sugar syrup, which will help you get a smooth sorbet. Then cut some melon into chunks (no need to be precise), crush some mint, and let those two mold and mesh for a few hours or a day in the fridge. Whirl them together with lime juice and some sugar syrup in a food processor, strain it, and churn in the   ice cream maker. Done.                                                                       close-uphoneydew mint sorbet

Honeydew Mint Sorbet (sorbetto di melone e menthe)
adapted from Dolce Italiano

Sorbet is always undeniably refreshing, and this one is no different. Between the clean taste of mint, sweet melon, and tartness from the lime juice, the flavors highlight each other well.

Makes about 3 cups

Simple Syrup
3 1/4 cups plus granulated sugar
2 cups water

In a 3-quart saucepan, stir together the sugar and water. Place the pan over medium heat and cook until the mixture comes to a rolling boil; even the center of the mixture should be boiling. All sugar should be dissolved, and the syrup should be completely clear. Remove the pan from heat and cool completely to room temperature before refrigerating in an airtight container, like a canning jar.

1/2 large, ripe honeydew (about 2 1/2 pounds)
1/4 cup packed fresh mint leaves
freshly squeezed juice of 1 lime, plus more if needed
1–1/2 cups simple syrup (above)

Remove the seeds and the skin from the honeydew and cut it into 1 1/2 inch chunks. You should have about 4 cups. Transfer the chunks to a large bowl. Crush the mint leaves slightly by tearing them with your fingertips and rubbing them between the palms of your hands to release the oils. Add the mint leaves to the honeydew, and stir briefly to combine. Cover the bowl and refrigerate for at least 6-8 hours or overnight to help the flavors blend.

Transfer the honeydew and mint to a blender or the bowl of a food processor. Add the lime juice and 1 cup simple syrup. Puree until completely smooth.

Strain the sorbet through a fine-mesh strainer to remove the mint and pulp. Taste the sorbet and add any lime juice or simple syrup, if necessary. Chill until ready to churn. (The sorbet base can be refrigerated for up to 1 day, covered.)

Freeze the sorbet in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.


One response to “honeydew mint sorbet

  1. Pingback: peach melba cake | nolabake

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