| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Honey |
| 3 |
tb |
Fresh lemon juice |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 2 |
lg |
Or |
| 3 |
md |
Cantaloupes |
| 3 |
tb |
Brandy |
INSTRUCTIONS
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.
DEVEREAUX
W & S TEMPLE STS. SALT LAKE CITY
BEV: HEIDSIECK CHAMPAGNE, 1979
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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