Notes: Buy a honeydew melon or piece weighing about 3 1/2 pounds. In the freezer sorbet gets very hard. To serve, thaw partially, break into chunks, and beat into a slush with a mixer or food processor.
1. In a bowl, mash 1/3 cup sugar and lime peel with a spoon to release oils. Let stand 5 to 10 minutes.
2. Stir 1/2 cup lime juice into sugar mixture. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
3. Add melon, a portion at a time, and whirl until smooth. Return purée to bowl. Taste, and if desired, add more sugar and lime juice. Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
4. Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm to scoop, dasher is hard to turn, or machine stops.
5. Serve, or freeze airtight.
Firming and Storing Ice Cream:
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Nutritional analysis per 1/2 cup.