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Honeydew Melon Sorbet


  • 1 large (about 6 pounds) ripe honeydew melon
  • One-half cup simple syrup (1/2 cup water to 1 cup sugar, combined and boiled for five minutes and cooled)
  • 3 tablespoons fresh lemon juice


  • Slice the melon into bite size chunks and puree to make about 4 cups. Mix together with the sugar syrup and lemon juice and then proceed according to manufacturers instructions.