It is an indictment on our pride to think as the created, we can question the Creator’s faithfulness. God is faithful – He’s shown it in the life of Jesus Christ and He declares it cover-to-cover in the Bible. A better question to ask is whether or not we are faithful to Him in tough times with words and actions of obedience that demonstrate it. Are we joyously and productively making the most of the trials with our faith in tact, feet on the narrow path pointed toward the Celestial City, overcoming temptations, eyes firmly fixed on Jesus Christ who is the “author and perfecter of faith” (Heb. 12:2)?

Randy Smith

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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