Title: Cantaloupe sorbet #1
 Categories: Dessert
      Yield: 6 Servings
 
      1 tb Honey
      3 tb Fresh lemon juice
      1 c  Sugar
      1 c  Water
      2 lg Or
      3 md Cantaloupes
      3 tb Brandy
 
  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 .  Downloaded