Recipe of the Week: Melon Sorbet

Walking past some of the gardens in Larkspur and Corte Madera, you can see some melons on the vine. If you don't have any ripe melons in your garden yet, head over to the farmers market for some fresh, organic produce.

The Marin Country Mart Farmers Market is spotlighting a unique heirloom melon crop from the Baker Creek Seed Company/Petaluma Seed Company. More than 50 varieties will be on display Saturday, August 25, from 9 a.m. to 2 p.m. Many of these melons have never been grown before in the United States, and are being showcased for the first time ever.

To add to the fun, there will be a children's watermelon seed spitting contest at 10:30 a.m.

You can also find melons during season at the Corte Madera Farmers Market at the Town Center every Wednesday, from noon to 5 p.m.

So, what to do with the melons, aside from cut them up and enjoy them for dessert or breakfast? Here's one cool idea:

Minted Melon Sorbet
Makes about 3 1/2 cups  

Ingredients

• 1 small melon
• 1 cup Minted simple syrup
• 1/4 cup packed fresh mint leaves
• 1-tablespoon fresh lemon juice  

Preparation: Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.  

Minted Simple Syrup

• 1 1/2 cups packed fresh mint leaves
• 1-cup sugar
• 1-cup water  

Preparation: Chop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks.

— Recipe courtesy of Marin Country Mart Farmers Market