Yields Makes 8 servings
This sorbet is only as good as your melon, so use the best fruit you can find (or grow). Prep and Cook Time: about 1 hour, plus at least 20 minutes in an ice cream maker. Notes: The sorbet is creamiest when eaten as soon as it's frozen.

How to Make It

Step 1
1

Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.

Step 2
2

In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.

Step 3
3

Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.

Step 4
4

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 8 to 10 cups ripe melon chunks (1 in.) from cantaloupe, honeydew, or watermelon
 1/2 cup loosely packed fresh mint or basil, and/or a few thyme leaves (optional)
 3 tablespoons honey

Directions

Step 1
1

Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.

Step 2
2

In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.

Step 3
3

Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.

Step 4
4

Note: Nutritional analysis is per 1/2-cup serving.

Watermelon, Cantaloupe, or Honeydew Sorbet