Ingredients:

Sorbet syrup:

• 1¼ cups sugar
• 1½ cups water
• ½ cup light corn syrup

Mint simple syrup:

• ½ cup water
• ½ cup sugar
• ¾ cup chopped mint

Sorbet:

• 1 ripe honeydew, skin and seeds removed
• 1 cup mint simple syrup
• ½ cup sorbet syrup
• 1 Tablespoon lemon juice

For mint simple syrup:
Bring water, sugar and chopped mint to a boil. Cool and strain.

For sorbet:
Chop honeydew and puree in a food processor. Strain puree through a fine chinois. Mix melon puree, simple syrup, sorbet syrup, and lemon juice together. Process mixture in a Pacojet canister or conventional ice cream machine according to the manufacturer’s instructions.