210 Elizabeth Street
New York, NY 10012

Honeydew-Mint Sorbet
Chef Brad Farmerie of Public – New York, NY
Adapted by StarChefs

Yield: 1¼ quarts


    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
  • 1 ripe honeydew, skin and seeds removed
  • 1 cup mint simple syrup
  • ½ cup sorbet syrup
  • 1 Tablespoon lemon juice
For sorbet syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room temperature.

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.


Published: August 2004