Cantaloupe Sorbet
Cantaloupe Sorbet recipe
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.
