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Watermelon & Honeydew Sorbets With Lemongrass Sauce

For the watermelon sorbet:
4 cups watermelon, seeded and diced
1/2 cup sugar
2 tablespoons lemon juice
For the honeydew sorbet:
4 cups honeydew, seeded and diced
1/2 cup sugar
2 tablespoons lemon juice

For the lemongrass sauce:
2 cups milk
1/2 cup sugar, divided
2 1/2 stalks lemongrass
3/4 cup lemon juice

Prepare the watermelon sorbet:Combine all the ingredients in a blender and process until smooth. Pass through a fine sieve or chinois. Process in your ice cream machine according to the manufacturer's instructions. Keep frozen until ready to use.

Prepare the honeydew sorbet:
Repeat the exact same steps as with the watermelon sorbet.

Prepare the sauce:

In a medium saucepan set over medium high heat, stir together the milk, 1/4 sup sugar and 2 stalks of lemongrass, finely chopped. Bring to a simmer. Remove from the heat and let sit for 20 minutes. Refrigerate until cold.

In a small saucepan, set over medium high heat, stir together the lemon juice, the remaining 1/4 cup of sugar and the last 1/2 stalk of lemongrass, also finely chopped. Bring to a simmer, remove from the heat and let sit for 20 minutes also. Refrigerate until cold.

Once both mixtures are cold, whisk them together and strain to remove the lemongrass.

Serve with the sorbets.