Honeydew sorbet

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

Honeydew melon, diced	1 pound
Lemon juice	3 tablespoons
Vodka	1 tablespoon
Sugar, granulated	¾ cup

1. Puree the melon in a food processor or blender until smooth.
2. Strain the pulp over a bowl; transfer the juice to a saucepan, and reserve the pulp. 
3. Add the lemon juice and sugar to the pan, and heat over medium until the sugar dissolves.
4. Stir in the reserved pulp and vodka, then chill the mixture in the refrigerator for 1 hour. 
5. Churn in an ice cream maker until slushy. 
6. Transfer to an airtight container and freeze for 24 to 48 hours to cure.  

Recipe mildly modified from Alton Brown.