1/2 ripe honeydew melon
1 lime, juiced
1 lemon, juiced
Zest of 2 lemons
1 c. fresh squeezed lime juice (8-10 limes)
1 c. water
1 c. simple sugar syrup (1 c. sugar plus 1 c. water, boiled then cooled)
10 whole basil leaves
1/2 c. heavy cream
Cut melon into 6 wedges and remove the rind. Place in large plastic container with lid along with juices from the lime and the lemon and zest of 1 lemon. Marinate in the refrigerator for 1-2 hours, turning over to coat with citrus juices. When ready to serve, slice each wedge into 5 or 6 thin slices and arrange as a fan on each plate. Drizzle with remaining citrus juices and more lemon zest. Place a small serving of sorbet on the top or beside melon.
Combine all of the ingredients, except the heavy cream, into a freezer friendly container and freeze for 6-8 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 the crystals have disappeared and the mixture is smooth. Add the heavy cream and combine well. Re-pack in the container and keep frozen until needed.