Cantaloupe sorbet #1

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Honey
3 tablespoons Fresh lemon juice
1 cup Sugar
1 cup Water
2 larges Or
3 mediums Cantaloupes
3 tablespoons Brandy

Directions

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.

DEVEREAUX

W & S TEMPLE STS. SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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