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.
• ¼ cup tarragon leaves, stems removed
• 1 cup fine sugar
• ½ cup water
• ¼ cup fresh lemon juice
• 3 cups very ripe honeydew melon flesh
1. Puree tarragon leaves, sugar, water and lemon juice in blender on high speed. Add melon and blend until you have a smooth liquid.
2. Freeze immediately in ice cream maker until slushy-firm. Scoop into storage container and freeze until firm enough to scoop.
Jerry Traunfeld, author of The Herbal Kitchen (William Morrow, 2005), received the James Beard Award for Best American Chef of the Northwest in 2000.
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