Betty's Cool, Refreshing Honeydew Sorbet

Betty demonstrates how to make Cool, Refreshing Honeydew Sorbet. This is prepared and frozen in a pan in the freezer and is scooped to make a beautiful dessert in a sherbet glass.
Cool, Refreshing Honeydew Sorbet
1 cup sugar
1 cup water
1/3 cup light corn syrup (You may use honey instead.)
3 tablespoons lime juice
½ honeydew melon, peel, seeded, and cut into 1-inch chunks
Place 1 cup sugar, 1 cup water, and 1/3 cup light corn syrup in a heavy pot. Bring to a full boil over medium-high heat. Reduce heat to low and let the syrup bubble gently about 5 minutes. Remove from heat and stir in 3 tablespoons lime juice. Pour syrup into a 2-cup glass measuring cup and set aside to cool. When the syrup has cooled somewhat, place the prepared honeydew melon chunks in the bowl of a blender. Blend until honeydew is pureed, but still with some substance--not quite liquid. Add the 2 cup-measure of cooled syrup to the pureed honeydew and pulse a couple of times to mix it in. Pour entire mixture into a 3-quart dish. (A 13-inch by 9-inch by 2-inch Pyrex dish is fine.) Cover with plastic wrap and freeze for 5 or 6 hours. Break the frozen mixture into chunks and place the chunks in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy, but not melted. Cover and freeze for 6 to 8 hours longer (or overnight), until firm. Let sorbet sit at room temperature for 10 minutes before scooping into nice sherbet glasses. Cool, refreshing, and delicious! --Betty
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