Honeydew Sorbet With Vanilla And Honey

• 1/4 cup thyme honey
• 1 vanilla bean, split in half
• 4 cups honeydew chunks
• 2 tablespoons lemon juice

1. In a small pot, combine the honey with 1/3 cup water and the vanilla bean.
2. Bring to a boil, reduce the heat and simmer for 10 minutes.
3. Scrape the vanilla seeds into the pot and stir well.
4. Discard the shell.
5. Pass the melon chunks through a food mill, or puree them in a food processor and pass them through a fine-mesh sieve.
6. Discard the solids.
7. Stir all the ingredients together in a bowl.
8. Freeze in an ice-cream maker according to the manufacturer's directions.

thyme honey, vanilla bean, honeydew chunks, lemon juice

Taken from cooking.nytimes.com/recipes/9703 (may not work)