Cantaloupe Sorbet

Recipe Ingredients

1 tablespoon	15ml	Honey
3 tablespoons	45ml	Fresh lemon juice
1 cup	198g / 7oz	Sugar
1 cup	237ml	Water
2 cups	474ml	Or (large)
3 cups	711ml	Cantaloupes (medium)
3 tablespoons	45ml	Brandy

Recipe Instructions

1. Bring honey, lemon juice, sugar, and water to a boil over medium heat. Cook for 5 minutes.. Let cool.

2. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish.

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

4. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.

5. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish.

Note:

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

Source:
Emeril Lagasse

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