Melon Sorbet

Ingredients

• 5 cups of diced cantaloupe
• 2/3 cup of sugar
• 1/2 cup of water
• 1 teaspoon lemon zest
• 2 tablespoons of light corn syrup
• 1/4 cup of lemon or lime juice
• Pinch of salt
• 5 cups of diced honeydew
• 1/2 cup of mint leaves, well packed
• 1 tablespoon of lemon juice

Directions

1. Prepare the melons first. Slice them open, scrape out and throw away the strings and seeds, then trim away the rind and discard it. Chop each melon, then work with them 1 at a time, blending each in a blender or food processor until it turns completely smooth and liquidy. Pour the purees into separate bowls and set them aside.
2. To make the simple syrup, combine the sugar, water, and lemon zest in a saucepan and set it over medium-high heat. Cook until the sugar dissolves and the liquid reaches a boil.
3. Take the pan off the heat. Stir in the mint, if using, and steep for 10 minutes. Pour the syrup through a strainer to remove the lemon zest, along with the mint if you added it.
4. Combine the simple syrup with the citrus juice, corn syrup, salt, and pureed melon. Cover with plastic wrap and chill for several hours or overnight.
5. Freeze the mixture in an ice cream machine according to the manufacturer's instructions. It will be soft when it comes out of the machine. For a firmer sorbet, spoon it into an airtight container and freeze it for 1 hour or 2. After it is frozen, you may need to leave it at room temperature for a few minutes so it softens before serving.