Honeydew sorbet

Active: 15 minutes; Total: 4 hours and 45 minutes; Yield: 1 quart

Honeydew melon, diced	1 pound
Lemon juice	3 tablespoons
Vodka	3 tablespoons
Sugar, granulated	1 ¼ cups

1. Puree the melon in a food processor or blender until smooth. 
2. Add the lemon juice, vodka, and sugar; process for another 30 seconds. 
3. Chill the mixture in the refrigerator for 1 hour. 
4. Churn in an ice cream maker until slushy. 
5. Transfer to an airtight container and freeze for 24 to 48 hours to cure. 

Notes: James wasn’t thrilled with this one: too sweet. Next time, reduce the sugar by half, and liquify it over heat with the melon juice before churning. Also, reduce the vodka by half so the sorbet freezes better. 

Recipe from Alton Brown.