Lemon Balm Sherbet, Honeydew Melon Recipe
Wine Paired with this Dish 2019
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Ingredients
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Sherbet Ingredients
Method
Preparation Instructions
Prepare the Honeydew
In a blender, puree the honeydew melon until smooth. Strain through a fine-mesh sieve into a bowl to remove any pulp, if desired.
Make the Syrup
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and add the lemon balm leaves. Let it steep for about 15 minutes.
Combine Ingredients
Strain the lemon balm syrup into the honeydew puree, discarding the leaves. Add lemon juice and a pinch of salt, and mix well.
Chill and Freeze
Cover the mixture and refrigerate for at least 2 hours until chilled. Then pour into an ice cream maker and churn according to the manufacturer’s instructions.
Serve
Once the sherbet is churned to a soft-serve consistency, transfer it to a container and freeze for at least 4 hours to firm up before serving.
