Place the melon into the freezer and freeze the honeydew overnight, or 6-8 hours.

(I put the cubes in 2 small ziplocs, but you could use a reusable container)

Once frozen solid, let sit on the counter for about 2 minutes to break the frozen pieces apart…but you still want the melon very frozen.

Place the frozen honeydew into a high speed blender, or food processor, along with the lemon juice, honey, and water, and pulse until the honeydew becomes smooth.

You may need to stop the blender to stir several times to get it completely incorporated.

You’ll have a soft sorbet when it’s ready.

Serve immediately, or store in the freezer in an airtight container for up to 10 days.