Sorbet is a nice alternative to ice cream, it's a refreshing treat, especially during the dog days of summer.
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 purée, sugar, and lemon juice; stir well.
- Spoon into a 13x9x2-inch pan. Cover and freeze until almost firm, about 3 hours, stirring occasionally. Let stand 10 minutes before serving.
Makes 1 quart.
*You can make superfine sugar by whirling granulated sugar in the blender. (Note: Food processors don't work near as well, use the blender.)