Melon-Mint Sorbet

This simple sorbet comes together in a food processor and releases a blast of mint that’s evident in every spoonful. Best of all, it invites any kind of ripe summer melon, even watermelon. The texture is rougher than a true sorbet, somewhere between granita and shave ice. It’s plenty good as is, but to gild the lily, add a bit of raspberry syrup and a few festive berries.

Makes: 6 to 8 servings

Total time: 12 1/2 hours

4 cups cubed melon (honeydew, cantaloupe or other melon work well)

1/2 cup agave syrup

1/2 cup mint leaves

Pinch of salt

3 tablespoons lime juice, plus 1 tablespoon zest

For the sauce (optional):

1/2 cup sugar, for sauce

6 ounces raspberries, for sauce

6 ounces raspberries, for garnish

1. Put melon cubes, agave syrup, mint, salt, lime juice and zest in the bowl of a food processor or blender. Purée well and transfer to the canister of an ice cream machine. Churn until firm, then transfer to a container with lid and store in freezer, preferably overnight.

2. Meanwhile, make raspberry sauce, if using: Put sugar and 6 ounces raspberries in a small saucepan. Add 1 cup water and simmer over medium-high for 10 minutes. Place a fine-meshed strainer over a bowl and pour in raspberry mixture. Press firmly on raspberries to extract as much juice as possible. Discard the pressed fruit remains. Let cool completely.

3. To serve, place scoops of sorbet in serving bowls. Spoon over raspberry sauce and garnish each bowl with a few whole berries.