Ingredients
Sorbet
4 cup chopped cantaloupe or honeydew melon
½ cup fresh herb syrup or simple syrup
1 cup freshly squeezed lime juice
½ cup fresh herb syrup or simple syrup
1 cup freshly squeezed lime juice
Directions
Puree the melon and syrup together in the work bowl of a food processor. Put the mixture through a sieve into a medium bowl. Add lime juice to taste.
Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions.
Ingredients
Fresh Herb Syrup
¾ cup sugar
½ cup water
packed fresh, aromatic herb leaves, coarsely chopped
½ cup water
packed fresh, aromatic herb leaves, coarsely chopped
Directions
For herb syrup: In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high power until the sugar dissolves, 3 to 4 minutes. Let the mixture steep for 20 to 30 minutes.
Strain the mixture into a bowl and let cool. Use right away, or store in a covered glass jar in the refrigerator for up to 2 weeks.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
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