4 cups seedless melon chunks (watermelon, cantaloupe, or honeydew)
2 lemons or 3 limes, juiced (6 tablespoons)
4 5-in springs leafy herbs (basil, mint, thyme, sage, tarragon, or favorite herb) or 2 tsp lavendar
1 cup sugar
2/3 cup water
1 tablespoon honey
1/8 teaspoon salt
1. In a food processor or blender, combine melon with half the citrus juice; cover and process or blend until smooth. Transfer to a bowl and set aside.
2. In a small saucepan combine fresh herbs, sugar, water, remaining citrus juice, honey, and salt. Bring to boiling over medium heat. Reduce heat; simmer 5 minutes, stirring occasionally. Strain herb mixture into melon puree. Place bowl over container of ice water; stir for several minutes or until mixture has chilled to about 40 degrees F. Cover; refrigerate 2 to 4 hours.
3. Transfer chilled mixture to 1- to 2-quart ice cream freezer; freeze according to manufacturer's instructions. Store, covered, in freezer. Makes 8 servings.
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