Melon Sorbet

Ingredients

• 2.5 pounds cantaloupe diced
• 0.7 cup sugar 
• 0.5 cup water 
• 1 teaspoon lemon zest 
• 2 tablespoons plus light
• 0.3 cup juice of lime 
• 1 pinch salt 
• 2.5 pounds honeydew diced
• 0.5 cup mint leaves packed well
• 1 tablespoon juice of lemon 

Equipment

• food processor
• bowl
• sauce pan
• blender
• plastic wrap
• ice cream machine

Directions

1. Cut the melons open and scoop out the strings and seeds and discard them. Carefully cut off the rind and discard that as well.
2. Cut up each melon and one at a time, purée in a blender or food processor until smooth and soupy. Set each puréed melon aside in a separate bowl.
3. Make simple syrup: Make a simple syrup by placing the sugar, water, and lemon zest in a saucepan over medium-high heat.
4. Heat until the sugar has melted and the mixture has come to boil.
5. Remove from heat.
6. Add the mint (if using) and let sit for 10 minutes. Strain out the lemon zest (and mint if using).
7. Stir together the simple syrup, citrus juice, corn syrup, salt, and the puréed melon. Chill, covered with plastic wrap. Chill for several hours or overnight.
8. Process in an ice cream machine via the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in a freezer for an hour or two. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.