Minted Canary Melon Sorbet
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Dessert
Chef Christ Faulkner
Remove and discard rind and seeds from melon and cut enough fruit into ½ inch cubes to measure 2½ 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.