In a small pot, combine 1/2 cup water with 1/2 cup sugar over medium-high heat.

Stir while the mixture boils for about 5 minutes, or until the sugar is dissolved. Let cool. I

n the meantime, cut the honeydew into big chunks and puree in a food processor or blender so that you get 4 cups of honeydew puree.

Mix together with the cooled simple syrup, lemon juice and vodka. The vodka is optional but it helps the sorbet from not freezing over too hard and keep it nice and smooth.

Freeze according to your ice cream maker's manufacturer instructions.

Then place in a tupperware and freeze for 1-2 hours or until read to serve.