Fresh honeydew sorbet with lime and black pepper

February 15, 2010
Author Notes

In the past few days, spring has come alive in Los Angeles. The scent of new gardenias perfume Bel-Air and purple tulip magnolias are to be seen blooming every day around the UCLA campus. This sorbet is a breath of fresh air. —hope.thurman

  • Serves one quart
  • 1 perfectly ripe honeydew melon
  • Juice of 3 limes
  • 1/2 teaspoon freshly ground black pepper
  • a pinch of salt
  • 1/4 cup water
  • 1/2 cup sugar
In This Recipe
  1. Halve and de-seed the melon. In a blender, combine the honeydew, juice of the limes, salt and pepper. Puree until very smooth. Adjust seasonings to taste.
  2. Over a stove, combine the water and sugar until the sugar dissolves. Pour in the melon puree and heat until just combined. Chill well.
  3. Freeze mixture in an ice cream maker according to the manufacturers instructions. Once frozen, allow to harden overnight, or at least 12 hours.

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