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Dessert
About 2 cups
20 minutes
0 minutes
Chef Chris Faulkner
1 small Canary melon
1 cup simple syrup
1/4 cups mint - leaves packed, fresh
1 tablespoon lemon juice - fresh
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.
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