- 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
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.