Recipe - Honeydew Sorbet

SYRUP
One half cup Water
1 cup Sugar

SORBET
1 lg (6 lbs.) ripe honeydew
melon
One half cup Sugar syrup
6 tablespoon Fresh lime juice
6 Thin lime slices for garnish
6 Sprigs fresh mint
for garnish

From: "Erik. A Speckman" especkma@reed.edu

Date: Thu, 22 Jul 1993 21:55:39 0700 (PDT)

from _Betty Rosbottom's Cooking School Cookbook_

For syrup, combine water and sugar in pan. Stir over medium heat until
sugar dissolves. Increase heat and bring to boil. Boil without stirring
for 5 minutes. Cool syrup, then cover and refrigerate until needed.

Peel, seed, and chop melon. Puree in food processor(about 4 cups.) In a
bowl mix puree, sugar syrup, and lime juice. Freeze in ice cream maker
according to instructions. Then freeze in freezer 23 hours to firm it up.
Garnish with lime slice and mint.

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/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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