1 1/2 c. sugar
1 1/2 c. water
1 med. honeydew melon (4 1/2 lb.)
1/4 c. orange juice
1/3 c. lemon juice
Fresh mint leaves for garnish (opt.)

One Day Ahead: In medium-sized saucepan, combine sugar with water; stir over low heat to dissolve sugar. Bring to boil; cook, uncovered, without stirring, to 230 degrees on candy thermometer or until syrup spins 2-inch thread from tip of spoon (about 45 minutes). Cut melon in half, zigzag fashion.

Discard seeds from melon; scoop out pulp (save shell). Blend pulp in food processor or press through food mill (4 1/2 to 5 cups puree). Place in large bowl and stir in hot sugar syrup; mix well and let cool 15 minutes. Stir in orange and lemon juice; turn into a 13 x 9 x 2 inch pan.

Place pan in freezer for 3 hours or until edges are frozen. Turn into bowl; beat with electric beater until mushy. Place in a covered 1- quart plastic container; refreeze several hours. To serve: Mound scoops of ice in melon shell; garnish with mint; let stand 5 minutes before serving. Serves 8.