Yield: 6 Servings
|1 tbs. honey|
|3 tbs. fresh lemon juice|
|1 cup sugar|
|1 cup water|
|3 tbs. brandy|
W & S TEMPLE STS. SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979 1.
Bring honey, lemon juice, sugar, and water to a boil over medium heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. 3. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.
5. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice.