Melon Sorbet

Ingredients:

1 large melon
1/4 cups sugar
2 tbsp honey
1 tbsp lemon juice
1/4 cup water

Method:

1) Combine water, sugar, honey in a small saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
2) Remove the pan from the heat. Transfer into a medium bowl. Stir in lemon juice. Cover and refrigerate until cold, about 1 to 2 hours.
3) Cut melon in half and discard the seeds. Carefully scoop out the flesh and place into a food processor, taking care to keep the shells intact. Invert the melon shells and let them drain on paper towels, then transfer to the freezer while making the sorbet.
Blend the melon flesh until smooth. Transfer to a bowl, stir in the cooled syrup. Taste and add more sugar if needed, stirring until the sugar is completely dissolved. Then chill in the refrigerator until very cold.
4) Pour into an ice cream maker and freeze as directed until the sorbet holds its shape.

By hand: Pour the mixture into a shallow freezerproof container, freeze for 3 to 4 hours, beating twice with a fork, a whisk or in a food processor to break up the ice crystal.

5) Pack the sorbet into the melon shells and level the surface with a spatula or a knife. Then use a teaspoon to scoop out the center of each filled melon shell to simulate the seed cavity. Freeze overnight until firm.