Sorbet
- 4 cup chopped cantaloupe or honeydew melon
- 1/2 cup fresh herb syrup or simple syrup
- 1 cup freshly squeezed lime juice
Puree the melon and syrup together in the work bowl of a food processor. Put the mixture through a sieve into a medium bowl. Add lime juice to taste.
Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions.
Fresh Herb Syrup
- 3/4 cup sugar
- 1/2 cup water
- packed fresh, aromatic herb leaves, coarsely chopped
For herb syrup: In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high power until the sugar dissolves, 3 to 4 minutes. Let the mixture steep for 20 to 30 minutes.
Strain the mixture into a bowl and let cool. Use right away, or store in a covered glass jar in the refrigerator for up to 2 weeks.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
