Cantaloupe Sorbet+++Fggt98b
Cantaloupe Sorbet+++Fggt98b, a desserts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cantaloupe Sorbet+++Fggt98b
Ingredients
- 1 tbs. honey
- 3 tbs. fresh lemon juice
- 1 cup sugar
- 1 cup water
- 2 Large or
- 3 Med Cantaloupes
- 3 tbs. brandy
Method
- W & S TEMPLE STS.
- SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979 1.
- Bring honey, lemon juice, sugar, and water to a boil over medium heat.
- Cook for 5 min..
- 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.
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