-
First, start with preparing the syrup. Pour water and sugar in a saucepan over medium heat.
-
Bring to boil, then let simmer at lower heat for about 10mn.
-
Turn off the heat and add the lemon juice and zest. Set aside.
-
Blend the honeydew melon in a blender with the syrup.
-
Put the honeydew mixture in a dish and refrigerate for minimum six hours.
-
Take out the dish from the freezer and break down the honeydew mixture.
-
Mix well with the spoon or a mixer.
-
Put back the honeydew mixture in the freezer again for minimum one hour.
-
Scoop into a serving cup with the ice cream scooper.
-
Serve.