Melon Sorbet

1. 1

   In a blender, puree the cantaloupe until smooth.

2. 2

   You should have 2 1/2 cups of melon puree; reserve any extra for another use.

3. 3

   Stir in the Sugar Syrup.

4. 4

   Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.

5. 5

   Pack the melon sorbet into an airtight plastic container.

6. 6

   Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours.

7. 7

   Scoop into bowls and serve.

No additional tips available.