Title: Cantaloupe Sorbet #1
Categories: Dessert
Yield: 6 Servings

1 tb Honey
3 tb Fresh lemon juice
1 c Sugar
1 c Water
2 lg Or
3 md Cantaloupes
3 tb Brandy

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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.