<http://schema.org/recipeInstructions>
" Freeze the honeydew chunks in a single layer on a cookie sheet until hard, 1 to 1 1/2 hours. Also put an 8- or 9-inch square metal pan in freezer. Meanwhile, in a medium bowl, toss the strawberries with 1 tablespoon of the granulated sugar and refrigerate for 1 hour. In a medium saucepan, bring 1 cup water to a boil. Remove from heat and add the mint leaves and the remaining 1 1/2 cups of the sugar and let sit for 30 minutes. Strain the mixture into measuring cup and stir in the lemon juice and bourbon, if using. In a blender, puree the frozen honeydew and syrup combined and the mixture resembles a slushy. Scrape the mixture into the chilled metal pan and freeze until firm, at least 1 hour. To serve: Moisten rims of goblets or glass serving bowls with water or lemon juice. Dip into confectioners&amp;#039; sugar to coat. Spoon strawberries into goblets; top with scoops of honeydew sorbet and top with mint sprigs, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9101/mint-julep-sorbet-strawberries-recipe-120372/>