Not quite a sorbet, and not quite a sherbert. This is mostly fruit, sugar, and corn syrup, but I added a little bit of milk (lactaid) because I had a little left in the carton. You could probably add more or less milk (or none at all) to turn this into whatever you want.
Ingredients:
1/2 honeydew melon, seeds removed
1/2 cup of sugar
1/2 cup of corn syrup
1 cup of water
3/4 cup of milk (or lactaid)
Directions:
1. Puree the honeydew after removing the rind (duh)
2. In a small pot heat the sugar, corn syrup, and water over medium heat, stirring constantly until the sugar dissolves
3. Once the syrup comes to a boil, let it boil for a minute without stirring
4. Turn off the heat and let it cool completely.
5. Stir it into the honeydew puree, and store the slurry in the fridge until you wanna make your sorbert.
6. Right before you freeze it, add the milk to the honeydew mixture and give it a quick stir.
7. Process according to your ice cream maker's directions.
Next up: Mango ice cream
Future idea - lychee sorbet?
