Name: Cantaloupe Sherbert
Ingredients: 1/2 c Water; 1/2 c Sugar; 2 tb Pernod; Two; (3-inch) strips of; ; lemon zest; 1 tb Fresh lemon juice; 1 Cantaloupe; (about 2 1/2; ; pounds), seeds and; ; rind discarded and; ; the flesh chopped; ; (about 3 1/2 cups); 1/4 c Heavy cream

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		June 1993	1	servings

INGREDIENTS

1/2	c	Water
1/2	c	Sugar
2	tb	Pernod
		Two; (3-inch) strips of
		; lemon zest
1	tb	Fresh lemon juice
1		Cantaloupe; (about 2 1/2
		; pounds), seeds and
		; rind discarded and
		; the flesh chopped
		; (about 3 1/2 cups)
1/4	c	Heavy cream

INSTRUCTIONS

In a saucepan stir together the water, the sugar, the Pernod, and the
zest, boil the mixture, stirring, until the sugar is dissolved, and
simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup
to a bowl, and chill it, covered, until it is cold. In a blender or
food processor puree the cantaloupe, scraping down the sides with a
rubber spatula, until it is smooth, blend in the cream and the syrup,
and force the mixture through a coarse sieve set over a bowl,
pressing hard on the solids. Freeze the mixture in an ice-cream
freezer according to the manufacturer's instructions.
Makes about 3 cups.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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