Melon Sorbet

1. 1

   Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.

2. 2

   Place half of cantaloupe in a blender or food processor; process until pureed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.

3. 3

   Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.