Cantaloupe Sorbet

Directions

Bring honey, lemon juice, sugar, and water to a boil over medium heat.

Cook for 5 min.

Let cool.

Seed the cantaloupes.

With a melon baller make 18 cantaloupe balls.

Soak the melon balls in brandy.

Set aside for garnish.

Cut the rest of the cantaloupe flesh into 1-inch pieces and purée in a food processor until there are 3 cups of puree.

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.

Allow the frozen sorbet to thaw slightly before serving.

Serve with brandied cantaloupe balls as a garnish.

Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice.