Cantaloupe Sorbet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbs.: honey,
3 tbs.: fresh lemon juice,
1 cup: sugar,
1 cup: water,
2 Large: or,
3 Med: Cantaloupes,
3 tbs.: brandy,
Directions:
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 manufacturers 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 from luhu.jp
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 manufacturers 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 from luhu.jp