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Cantaloupe sorbet+++fggt98b

Yield: 6 Servings

Ingredients:

• 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.

Instructions:

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.

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