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
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Ingredients
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1
perfectly ripe honeydew melon
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Juice of 3 limes
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1/2 teaspoon
freshly ground black pepper
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a pinch of salt
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1/4 cup
water
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1/2 cup
sugar
Directions
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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.
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Over a stove, combine the water and sugar until the sugar dissolves. Pour in the melon puree and heat until just combined. Chill well.
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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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