Cantaloupe Sherbert

Recipe look good to you?     

Cantaloupe Sherbert Ingredients

1/2 c Water	1 Cantaloupe; (about 2 1/2
1/2 c Sugar	; pounds), seeds and
2 tb Pernod	; rind discarded and
Two; (3-inch) strips of	; the flesh chopped
; lemon zest	; (about 3 1/2 cups)
1 tb Fresh lemon juice	1/4 c Heavy cream

Instructions for Cantaloupe Sherbert

In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor puree the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturers instructions. Makes about 3 cups. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

More like this...

Frosty Lime Sherbert

Pineapple Sherbert

Raspberry Sherbert

Refreshing Almond Sherbert