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, .