*  Exported from  MasterCook  *
 
                        CANTALOUPE SORBET+++FGGT98B
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         1 tbs. honey
                         3 tbs. fresh lemon juice
                         1 cup sugar
                         1 cup water
    2                    Large or
    3                    Med Cantaloupes
                         3 tbs. brandy
 
   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 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.
  
 
 
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