Melon Sorbet with Roasted Fig, Tupelo Honey and Sea Salt

serves 4

1 or more cantaloupe or Japanese melon juiced or pureed to equal 1 qt
zest and juice of 1 lemon
1 tsp of kosher salt
1 cup of simple syrup
Tupelo Honey
1 pint of figs
Sea salt

  1. Split figs in half & roasted for 7 min at 325 to serve as garnish
  2. Once you have made your melon juice or puree add zest and juice of 1 lemon 1tsp of kosher salt and 1 cup of simple syrup(equal parts water and sugar dissolved and brought to a boil) put in ice cream machine and spin for about 45 min until set up and put in freezer until ready to serve.
  3. To serve, take a scoop of sorbet and put in a small bowl and add about 3 to 5 fig halves, drizzle with tupelo honey and sprinkle with sea salt.