Honeydew Sorbet

If you were ever going to eat a sorbet for breakfast and not feel one bit guilty about it, this would be it. It's essentially just pureed melon with a little bit of agave nectar to sweeten it (and if you want, vodka for a less icy texture). It's also a refreshing treat during a brutally hot afternoon, like say, every day this week. Not surprisingly, it tastes just like honeydew. And that's the beauty of it.

Make sure your melon is ripe for optimal sweetness. 

Fresh from the ice cream maker... It looks incredibly creamy even though there is no cream.

Recipe: 

1/2 honeydew melon

1-2 tablespoons agave nectar (more or less depending on the sweetness of the melon)

OPTIONAL: 1 tablespoons vodka (for texture)

Scrape out the seeds of the melon. Slice the melon, cut away the rind, then chop the fruit into one-inch chunks. Be careful not to get too carve too close to the rind so that you don't get the bitter parts of the melon. Puree melon and agave nectar in a blender. Stir in vodka. Pour in ice cream maker and freeze according to manufacturer's directions.

Note: If you don't have agave nectar you could also add a simple syrup, which is one part sugar to one part water. Leave out the alcohol, and this would also make a great ice pop recipe!