Title: Cantaloupe Sorbet+++fggt98b
Categories: Dessert Italian
Yield: 6 Servings
| | | 1 tbs. honey |
| | | 3 tbs. fresh lemon juice |
| | | 1 cup sugar |
| | | 1 cup water |
| 2 | | Large or |
| 3 | | Med Cantaloupes |
| | | 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.