Cantaloupe Sorbet

1. 1

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

2. 2

   Cook for 5 min.

3. 3

   Let cool.

4. 4

   Seed the cantaloupes.

5. 5

   With a melon baller make 18 cantaloupe balls.

6. 6

   Soak the melon balls in brandy.

7. 7

   Set aside for garnish.

8. 8

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

9. 9

   Combine the cooled honey-sugar syrup and the cantaloupe puree.

10. 10

    Mix well and freeze in an ice cream machine according to manufacturer's instructions.

11. 11

    Transfer to a plastic container and store in the freezer until needed, no more than 3 days.

12. 12

    Allow the frozen sorbet to thaw slightly before serving.

13. 13

    Serve with brandied cantaloupe balls as a garnish.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.