Honeydew Midori Sorbet

Silky, easy to scoop, and slow melting. It tastes like a midsummer fairytale. INGREDIENTS 1 large ripe honeydew melon, about 6 pounds, seeded and sliced into chunks ¾ cup sugar 1/4 cup Midori liqueur 3 tablespoons Lyle’s Golden Syrup 1/2 teaspoon xantham Gum ⅛ teaspoon salt Note: If you cannot find Lyle's Golden Syrup, corn syrup or glucose syrup can be substituted. INSTRUCTIONS In a blender, blend sugar, xantham gum, and salt into a fine powder. Add melon, Midori, and syrup until sugar is completely dissolved. Cover and refrigerate (or place bowl over ice bath) until melon mixture registers 40 degrees or less. Churn melon mixture in ice cream maker until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 25 to 35 minutes. Transfer sorbet to frozen loaf pan, press plastic wrap against the surface and freeze until firm, at least 2 hours. Enjoy!