Place the honeydew cubes on a baking sheet lined with parchment paper. Transfer the sheet to the freezer and freeze the melon for 4-6 hours or until solid.

Place the frozen cubes in a large food processor and blitz until the melon is thoroughly mulched. Depending on the size of your food processor, you may have to do this in batches.

Set the food processor on its lowest setting and add the wasabi and honey. Slowly stream in the lime juice and water. Blitz until smooth and uniform.

Transfer the sorbet to a loaf tin and, using the back of a spoon, spread to form an even layer. Place the tin in the freezer and freeze until set. This should only take about an hour. If you freeze the sorbet for longer be sure to let it sit on the counter for 15 minutes before scooping.

While the sorbet is freezing make the brittle.

Preheat the oven to 325°F.

Place the sesame seeds in a small bowl. Stir to combine and set aside.

Pour the maple syrup, coconut oil, and salt in a small saucepan. Place the saucepan over medium heat. Cook until the oil melts and the mixture appears uniform.

Pour the syrup mixture over the seeds and stir to combine. Line a baking sheet with parchment paper, taking care to cut it large enough to protect the sides of the sheet. Pour the brittle mixture into the center of the baking sheet.

Transfer the sheet to the oven and bake for 15 minutes. Rotate the pan and bake for 10 minutes more. Remove the sheet from the oven and place it on a cooling rack. Let cool completely.

When the brittle is cool, break it into shards and set aside.

Scoop the sorbet into 4-5 waiting bowls. Garnish each bowl with a shard of brittle and serve immediately.