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
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 99 (8%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 13.3mg||0 %|
|Potassium 57.3mg||2 %|
|Total Carbohydrate 302.7g||89 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 302.7g|
|Protein 0.7g||1 %|
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Calories per serving: 1269
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