Cantaloupe Sorbet has an alluring, mystical, almost ethereal quality about it, and a flavor that simply entices your brain cells to greater thoughts. Seriously good!
Cantaloupe Sorbet

Cantaloupe Sorbet
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 1 Tablespoon honey
  • 3 Tablespoons fresh lemon juice
  • 1 Cup sugar
  • 1 Cup water
  • 2 large or, 3 medium cantaloupes
  • 3 Tablespoons 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.
  6. Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice.

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