Cantaloupe Sherbet

1. 1

   In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes.

2. 2

   Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold.

3. 3

   In a blender or food processor puree the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids.

4. 4

   Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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