This sorbet is only as good as your melon, so use the best fruit you can find (or grow). Prep and Cook Time: about 1 hour, plus at least 20 minutes in an ice cream maker. Notes: The sorbet is creamiest when eaten as soon as it's frozen.
8 to 10 cups ripe melon chunks (1 in.) from cantaloupe, honeydew, or watermelon
1/2 cup loosely packed fresh mint or basil, and/or a few thyme leaves (optional)
3 tablespoons honey
How to Make It
Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.
In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.
Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.
Note: Nutritional analysis is per 1/2-cup serving.