Recipe: Melon Sorbet (ice cream machine)

MELON SORBET

6 cups cantaloupe or honeydew melon cubes*
1/2 cup light-colored corn syrup
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice

In a blender container or food processor bowl, blend or process the melon cubes, half at a time, until pureed.

Combine the pureed melon, corn syrup, lemon peel, and lemon juice. Freeze the mixture in a 1- or 2-quart ice cream freezer according to manufacturer's directions. (If you have a ice cream maker with an insulted canister insert, remember to freeze the insert for at least 24 hours prior to making sorbet.)

*Make it easy and purchase melon already cut up.

Makes 8 servings
Source: Midwest Living Magazine