1/4 cup dried black currants

1/4 cup dried black currants

1/2 cup Midori liqueur, divided (1/4 cup is optional)

4 cups granulated sugar

11/2 cups honeydew puree

11/2 cups passion-fruit puree (available at large grocery stores and ethnic markets, particularly Latin markets; may substitute frozen orange-juice concentrate)

11/2 cups watermelon puree (remove seeds before pureeing)

1 tablespoon fresh lemon juice

1 tablespoon grenadine

Place the currants in 1/4 cup of the Midori and allow to soak overnight.

In a heavy-bottomed saucepan over medium heat, combine the sugar and 9 cups water. Stir until sugar is completely dissolved and liquid is clear. Cool to room temperature. Simple syrup may be stored indefinitely in refrigerator.

Chill a 3-quart, stainless-steel bowl in freezer for at least 20 minutes.

In an ice-cream machine, combine the honeydew puree, 3 cups simple syrup and optional 1/4 cup Midori; churn according to manufacturer directions. Spread honeydew sorbet 1/2 inch thick over entire interior of chilled bowl. If sorbet slides down sides of bowl, place it in freezer for 30 minutes to make sorbet more firm; then spread it over interior of bowl. Return bowl to freezer.

In an ice-cream machine, combine the passion-fruit puree or orange-juice concentrate with 3 cups simple syrup; churn according to manufacturer directions. Spread passion-fruit puree 1/8 to 1/4 inch thick over honeydew sorbet. Return bowl to freezer. (Leftover sorbet can be frozen separately.)

In an ice-cream machine, combine the watermelon puree with 3 cups simple syrup (you will have some syrup left over), the lemon juice and grenadine; churn according to manufacturer directions. Stir in Midori-soaked currants. Spoon watermelon sorbet into bowl and return to freezer for at least 3 hours.

May be made a day or two in advance. Makes 8 servings.

Recipe from "The Inn at Little Washington Cookbook," by Patrick O'Connell.