Honeydew Mint Sorbet

Heat lime juice, sugar, water, mint, and salt in a small saucepan until boiling, stirring until sugar dissolves. Remove from heat and let stand until the syrup reaches room temperature. Strain through a fine sieve.

Puree the melon in a food processor or blender until very smooth, in batches if necessary (you will have about 4 cups). Add puree to the syrup. Taste and adjust flavors, adding more lime juice or sugar if desired, keep in mind that the flavor will be less intense when the mixture is frozen.

Freeze in an ice cream maker according to manufacturer's directions. Serve immediately, or pack tightly in a container and freeze. Best served the same da