Photo: Hector Sanchez; Stylist: Buffy Hargett
This creamier cousin of sorbet makes a perfect palate cleanser. You can also scoop it into a glass or paper cone and top with a glug of rum or bourbon for a play on a frozen mint julep.
Yield: Makes 2 qt.
- 8 cups cubed honeydew melon
- 1 1/2 cups loosely packed fresh mint leaves
- 1 1/2 cups simple syrup
- 4 1/2 teaspoons fresh lemon juice
- Pinch of salt
- Bourbon or rum (optional)
- Stir together first 5 ingredients, and process, in 2 batches, in a blender or food processor until smooth. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Drizzle with bourbon or rum just before serving, if desired.
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