Cantaloupe Sorbet


A small scoop of sorbet as a between-course palate cleanser makes an elegant statement when you want to pull out all the stops at a dinner party. It's also a great summer dessert that avoids the fat and calories of ice cream. Honeydew, Galia, Charentais, or other melons can be substituted for cantaloupe in this recipe. For the best flavor, use ripe, fragrant melons.


1/2 cup water
1/2 cup Sugar
3 pounds ripe cantaloupe or other muskmelon (1 large)
2 teaspoons fresh lemon or lime juice
  pinch salt
2 tablespoons melon liqueur, such as Midori, or marsala wine (optional)


Combine the water and sugar in a small saucepan and bring to a boil over high heat. Cook 2 minutes, stirring occasionally, to completely dissolve the sugar. Remove the pan from the heat and transfer the syrup to a clean bowl. Refrigerate until thoroughly chilled.

Cut the cantaloupe in half and discard the seeds. Remove the flesh from the rind and cut the melon into 2-inch cubes. Discard the rind.

Purée the melon chunks in a food processor or blender. Add the cold sugar syrup, lemon juice, salt, and melon liqueur (if using), and purée briefly to blend.

Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions.


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