Ingredients
3 large honeydew melons
Juice from 3 lemons
1/2 cup sugar
1 cup fresh mint leaves
Preparation
Halve, seed, and peel all the melons you have. Using a melon baller, ball out twenty or so nice balls and set aside. Cube up the rest of your melon and add it to a food processor.
Roll your lemons on your cutting board, pressing down to release the juices inside. Halve the lemons and squeeze the juice over the melon pieces. Sprinkle the sugar atop your melon mixture. Next, take the leaves of your mint and pile them up atop each other. Roll the mint leaves together so it’s one big piece, and slice crosswise, making the slices very thin. This cut is called a chiffonade.
Add mint to your food processor and blend until pureed smooth. Transfer into a bowl along with your melon balls and chill for at least 20 minutes. Serve cold with lemonade and a sprig of mint to garnish
