Sorbet is a nice alternative to ice cream,
and is a refreshing treat, especially during the dog days of
summer.
Cantaloupe Sorbet
- 5 cups cubed cantaloupe (about 1 medium)
- 1/4 cup superfine sugar
- 2 tablespoons lemon juice
- Position knife blade in food processor
bowl; add cantaloupe, and process until smooth.
- Combine cantaloupe puree, sugar, and lemon
juice; stir well.
- Spoon into a 13 x 9 x 2-inch pan. Cover
and freeze until almost firm, about 3 hours, stirring occasionally.
Let stand 10 minutes before serving.
Makes 4 cups.
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