Ingredients

• 1 honeydew melon, ripe
• 1 lime, juiced
• 2 tablespoons gin
• Lemon zest
• Chopped mint
• Fresh Lime-Basil Sorbet, recipe follows, for serving
• 1 cup fresh squeezed lime juice (8 to 10 limes)
• 1 cup water
• 1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
• 12 whole basil leaves
• 1 egg white (optional)

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Instructions

1. Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
2. Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
3. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.