MAKING

1. In a heavy pot, combine sugar, water, and light corn syrup. Place the pot on medium-high heat and bring to a full boil. Reduce the flame to low and let the mixture gently bubble for about 5 minutes.

2. Remove the pot from heat and stir in lime juice. Into the measuring cup transfer the mixture and set aside to cool.

3. In blender, place melon chunks and puree well. Pour cooled syrup and pulse a couple of times to mix it in.

4. Into a 3-quart dish, pour the mixture, cover with plastic wrap and freeze for 5-6 hours.

5. Break the frozen mixture into chunks and place in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy, but not melted.

6. Pour it back into the dish, cover and freeze for 6-8 hours (or overnight) or until firm. Remove from freezer and let sit at room temperature for 10 minutes before scooping.

SERVING

7. Scoop into nice sherbet glasses, drizzle blueberry syrup on top, serve and enjoy!

For blueberry syrup please check out this link - Betty’s Blueberry Syrup