Mint-Honeydew Ice

This creamier cousin of sorbet makes a perfect palate cleanser especially in the dog days of Summer.



8 cups cubed honeydew melon

1 1/2 cups loosely packed fresh mint leaves

1 1/2 cups simple syrup

4 1/2 teaspoons fresh lemon juice

Pinch of salt

Bourbon or rum (optional)



Stir together first 5 ingredients, and process, in 2 batches, in a blender or food processor until smooth. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Drizzle with bourbon or rum just before serving, if desired.



Simple Syrup



1 cup water

1 cup sugar



Combine water and sugar in medium saucepan. Stir sugar and water over medium heat until sugar dissolves. Increase the heat and bring to a boil. Reduce heat to medium and simmer 3 minutes. Transfer syrup to bowl and chill thoroughly.