Title: Cantaloupe Sorbet
Categories: Fruit Dessert
Yield: 6 Servings

1	c	Sugar (see note below)
1	c	Water
1	lg	Cantaloupe (about 20oz)
1 1/2	tb	Lemon juice
2	tb	Half-and-half or cream;
		. if desired
		Sprigs fresh mint as garnish

Combine sugar and water in a medium, heavy-bottomed saucepan. Bring to a boil on medium-high heat. When sugar dissolves, reduce to a simmer. Simmer for 6 minutes. Remove from heat; cool.

Remove rind and seed cantaloupe; cut into 2-inch chunks. Place chunks in food processor fitted with the metal blade; add lemon juice, half and-half, if using, and 1/4 cup sugar syrup. Process until smooth. Pour into canister of ice-cream maker. Process according to manufacturer's directions.

Scoop into chilled bowls or goblets or onto a wedge of melon of a contrasting color, such as honeydew. Garnish with fresh mint.

Makes 6 servings.

Note: This recipe makes more sugar syrup than the sorbet requires. Leftover syrup can be covered and refrigerated. Use throughout the summer to create various fruit sorbets. Or, you can make less, using only 1/2 cup sugar and 1/2 cup water.

Per serving: Calories 66, Fat 0.3g, No cholesterol, Sodium 9mg, Percent calories from fat 4% ** Dallas Morning News -- Food section -- 17 July 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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