5 Easy, Delicious Sorbet Recipes: Honeydew Melon and Tarragon Sorbet
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 />
2. Freeze immediately in ice cream maker until slushy-firm. Scoop into storage container and freeze until firm enough to scoop.</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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<strong>5 Easy, Delicious Sorbet Recipes</strong>
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