Honeydew Melon and Lemon Basil Sorbet

By / Photography By Pamela Ellgen | May 15, 2013


Pulse all the ingredients in a high-speed blender until smooth. Chill in refrigerator, then place into an ice-cream maker and follow the manufacturer's instructions. Store covered in the freezer until 15 minutes before you're ready to serve, then set on the counter to allow the sorbet to soften slightly.

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  • 1 whole Honeydew melon, peeled, seeded and roughly chopped (or substitute other local summer melon)
  • 1/2 cup lemon basil leaves
  • 1/4 cup simple syrup
  • Juice of 1 lime
  • Very small pinch salt
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