1 honeydew melon, ripe

1 lime, juiced

2 tablespoons gin

Lemon zest

Chopped mint

Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Lime-Basil Sorbet on top or beside, if you wish.

FRESH LIME-BASIL SORBET

1 cup fresh squeezed lime juice (8 to 10 limes)

1 cup water

1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)

12 whole basil leaves

1 egg white (optional)

Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.

Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings

Yield: 6 servings