Honeydew Melon Sherbet
|Honeydew melons||2 Large|
|Granulated sugar||2 Cup (32 tbs)|
|Fresh lime juice||1⁄2 Cup (8 tbs)|
Early in day: Cut melons in half lengthwise; discard seeds.
Scoop meat from 1 melon; reserve shells.
In electric-blender container, at high speed, blend melon meat with 2 egg whites (use yolks in scrambled eggs), 1 cup sugar and 1/4 cup lime juice until smooth.
Pour into 9-inch square pan; freeze; stir often until firm.
Repeat with second melon.
About 1 hour bejore serving: With large spoon, scoop sherbet into reserved melon shells, then return to freezer.
Just before serving, garnish with mint sprigs.