Honeydew Sorbet With Vanilla And Honey Food

HONEYDEW GRANITA

Steps:

• In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

MINTED HONEYDEW SORBET

Steps:

• Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

HONEYDEW SORBET

Steps:

• In a bowl, mash 1/3 cup Splenda and lime peel with a spoon to release oils.
• Let stand 5 to 10 minutes.
• Stir 1/2 cup lime juice into lime mixture.
• Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
• Add melon, a portion at a time, and whirl until smooth.
• Return puree to bowl. Taste, and if desired, add more Splenda and lime juice.
• Nest bowl in ice and stir often until mixture is cold, 5 to 10 minutes.
• Place the bowl in the freezer and allow to freeze until solid.
• With a mixer, beat the mixture until creamy and return to the freezer. Freeze until solid.

HONEYDEW SORBET WITH VANILLA AND HONEY

Steps:

• In a small pot, combine the honey with 1/3 cup water and the vanilla bean. Bring to a boil, reduce the heat and simmer for 10 minutes. Scrape the vanilla seeds into the pot and stir well. Discard the shell.
• Pass the melon chunks through a food mill, or puree them in a food processor and pass them through a fine-mesh sieve. Discard the solids.
• Stir all the ingredients together in a bowl. Freeze in an ice-cream maker according to the manufacturer's directions.