Minted Honeydew Sorbet

• 1 small honeydew melon
• 1 cup minted simple syrup (recipe follows)
• 1/4 cup packed fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 1/2 cups packed fresh mint leaves
• 1 cup sugar
• 1 cup water

1. Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups.
2. In a blender puree all ingredients until smooth.
3. Chill puree, covered, until cold, at least 1 hour, and up to 6.
4. Freeze puree in an ice-cream maker.
5. Transfer sorbet to an airtight container and put in freezer to harden.
6. Chop mint.
7. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved.
8. Simmer syrup, undisturbed, 2 minutes.
9. Pour syrup through a fine sieve, pressing hard on solids, and cool.
10. Syrup keeps, covered and chilled, 2 weeks.
11. Yields: about 1 1/2 cups.

honeydew, simple syrup, mint leaves, lemon juice, mint, sugar, water

Taken from www.foodnetwork.com/recipes/minted-honeydew-sorbet.html (may not work)