Yield: 6 servings.
6 cups honeydew melon, cut into 1-inch chunks (approximately 2 melons)
2 tablespoons lemon juice
1½ cups cold water
¼ cup honey
1 bottle sparkling water or champagne, chilled
Fresh mint leaves (for garnish)
Place cut honeydew in a single layer on two parchment-lined baking sheets. Place baking sheets in the freezer for 4 hours or until melon is frozen.
Working in two batches, place half of the frozen melon in a high-powered blender or food processor, and add half quantities of the lemon juice, water, and honey. Blend until smooth. Repeat.
Pour melon mixture into a rectangular aluminum baking dish and cover surface of mixture with plastic wrap.
Place dish in the freezer for another 30 to 45 minutes until it sets.
To assemble the float, place 2 scoops of honeydew sorbet in 6 chilled glasses and top each with champagne or sparkling water. Garnish each serving with a fresh mint leaf.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
