Cantaloupe Sorbet
![Cantaloupe Sorbet](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTYxNzcsInB1ciI6ImJsb2JfaWQifX0=--c9622ecc40c15cc23128bbd67eeb666588ff077c/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_8424220577f5632f2e5d.jpg)
Yield
6 servingsPrep
20 minCook
5 minReady
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
honey
|
|
3 | tablespoons |
lemon juice
fresh |
|
1 | cup |
sugar
|
|
1 | cup |
water
|
|
3 | medium |
cantaloupe
|
*
|
3 | tablespoons |
brandy
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
honey
|
|
45 | ml |
lemon juice
fresh |
|
237 | ml |
sugar
|
|
237 | ml |
water
|
|
3 | medium |
cantaloupe
|
*
|
45 | ml |
brandy
|
|
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.