Preparation

For the Sorbet:  

1. Make simple syrup: Heat sugar and water in a 1½ quart saucepan over medium high heat, bring to a boil. Reduce heat to medium and cook until the sugar is completely dissolved. Transfer to a bowl and cool completely.  
2. Combine simple syrup, honeydew, lime juice, and corn syrup in a blender in the order listed. Blend on High until completely smooth. Transfer to a container. Cover and refrigerate 2 to 3 hours, or overnight. 
3. Turn your Cool Combo Ice Cream Maker and Snow Cone Machine on; pour the sorbet mixture into the Freezer Bowl. Mix until thickened, about 25 to 30 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice. Transfer the sorbet to an airtight container and place in freezer for about 2 hours.  

For the Shaved Ice: 

1. Place a bowl beneath the Crushing Assembly on the base of the unit. Turn the unit on. Feed the ice cubes through the Continuous-Feed Chute. Reserve. 
2. Place an empty bowl beneath the crushing assembly on the base of unit. Feed the frozen raspberries through the feed chute.  
3. Divide the shaved ice among serving cups, top with a generous amount of pink-lemonade concentrate, and finish with a sprinkling of frozen raspberries.  
4. Serve immediately with 1-ounce rounded scoops of honeydew sorbet.