Honeydew Sorbet Recipe

In a blender, puree the honeydew melon until smooth.

In a small saucepan, heat the water and sugar over medium heat, stirring until sugar dissolves.

Add the mint leaves to the saucepan and let steep for 5 minutes.

Strain the mint syrup into the blender with the honeydew puree and add the lemon juice, blending until combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the sorbet to a container and freeze for at least 2 hours before serving.