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5 Easy, Delicious Sorbet Recipes: Honeydew Melon and Tarragon Sorbet

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<em>Serves 8</em>
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Melon and tarragon make a striking summer flavor combination. In this recipe, the base is not strained because I prefer to leave the small flecks of green leaf in the pale green sorbet. The riper the melon, the better this sorbet will be.</p>
<p>• ¼ cup tarragon leaves, stems removed<br />
• 1 cup fine sugar<br />
• ½ cup water<br />
• ¼ cup fresh lemon juice<br />
• 3 cups very ripe honeydew melon flesh</p>
<p>1. Puree tarragon leaves, sugar, water and lemon juice in blender on high speed. Add melon and blend until you have a smooth liquid.<br />
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2. Freeze immediately in ice cream maker until slushy-firm. Scoop into storage container and freeze until firm enough to scoop.</p>
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<hr />
<p>
<em>Jerry Traunfeld, author of</em> The Herbal Kitchen <em>(William Morrow, 2005), received the James Beard Award for Best American Chef of the Northwest in 2000.</em>
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<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/5-easy-delicious-sorbet-recipes.aspx”>
<strong>5 Easy, Delicious Sorbet Recipes</strong>
</a>.</p>

Published on May 12, 2009

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