Ingredients

• 1 small honeydew melon
• 1 cup Minted simple syrup
• 1/4 cup packed fresh mint leaves
• 1 tablespoon fresh lemon juice

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Instructions

1. Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.