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.
Sunset AUGUST 2008
1. Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.
2. 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.
3. Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.
Note: Nutritional analysis is per 1/2-cup serving.
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