CANTALOUPE SORBET
1 medium cantaloupe or other melon, seeded
1 cup simple syrup (recipe follows)
2 tablespoons fresh lemon juice
Fresh berries (for garnish)
Cut the ripe cantaloupe fresh into chunks and puree them in a food processor to measure about 3 cups.
Stir in the syrup and lemon juice. Taste carefully. If the melon is not fully ripe, you may want to add a little more syrup. Cover and freeze the fruit puree in ice cube trays (we needed 2 1/2 trays worth).
When frozen, place several cubes at a time into a food processor and puree until smooth. Process as many cubes as you want and enjoy! (One tray's worth of cubes was about 2 servings).
SIMPLE SYRUP
Makes about 1 cup
2/3 cup water
2/3 cup sugar
2 tablespoons lemon juice
Put the water and sugar in a saucepan and bring to a boil. Lower the heat, cover and cook at a gentle boil for 4 to 5 minutes. Make sure the sugar is completely dissolved.
Add the lemon juice and let cool. Use in above recipe.
From: Vicki,La - 07-22-97
1 medium cantaloupe or other melon, seeded
1 cup simple syrup (recipe follows)
2 tablespoons fresh lemon juice
Fresh berries (for garnish)
Cut the ripe cantaloupe fresh into chunks and puree them in a food processor to measure about 3 cups.
Stir in the syrup and lemon juice. Taste carefully. If the melon is not fully ripe, you may want to add a little more syrup. Cover and freeze the fruit puree in ice cube trays (we needed 2 1/2 trays worth).
When frozen, place several cubes at a time into a food processor and puree until smooth. Process as many cubes as you want and enjoy! (One tray's worth of cubes was about 2 servings).
SIMPLE SYRUP
Makes about 1 cup
2/3 cup water
2/3 cup sugar
2 tablespoons lemon juice
Put the water and sugar in a saucepan and bring to a boil. Lower the heat, cover and cook at a gentle boil for 4 to 5 minutes. Make sure the sugar is completely dissolved.
Add the lemon juice and let cool. Use in above recipe.
From: Vicki,La - 07-22-97
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