Just the other day I had a sudden urge to make honeydew sorbet... but instead of getting a honeydew, I found a good deal at the supermarket for rock melon, and so I got that one instead. I compared several honeydew lime sorbet recipes online and decided to do some experiments.
The melon I bought weighed about 2kg, so I split them into 2 so that I could experiment with different flavours. The first half I try to keep the melon taste as original as possible, only adding a little bit of sugar to taste. Add sugar sparingly. It is best to test the melon to see if it is already sweet enough to your taste. In my case I used about 1/4 cup of sugar to half a melon.
The second half I added some lime juice to it. I like this version better. Also added 1 egg white (I used meringue powder as a substitute) as a stabilizer but you can always omit this and keep it simple. But you'll need to get the ice cream out 15 mins from the freezer before serving coz it can get pretty hard to scoop.
1/2 rock melon cubes (weighs approx. 1kg before removing seed and skin)
1/4 cup sugar
1 tablespoon citrus fruit liqueur (it can be lemon or orange)
1 egg white or meringue powder as a substitute (optional)
grated lime zest
approx. 1/3 cup of lime juice
Combine the melon cubes, sugar and fruit liqueur and let it stand for about an hour or so in room temperature, stirring every now and then. Then pour everything (Group 1 and Group 2) into a food processor, and blend until you get a nice smoothie consistency. You can skip group 2 if you would like to have a pure melon sorbet. Also if you plan to use egg white, blend it in now. Refridgerate overnight or at least several hours before you pour it into an ice cream maker.
If you do not have an ice cream maker, you can freeze it directly in the freezer, but every 30 minutes while it freezes, check and stir vigourously with a spoon or spatula. Repeat until ice cream is completely frozen. This should probably take 2 hours or less depending on your fridge.