|3/4 cup||granulated sugar|
|2-1/2 pounds||cantaloupe cubes|
|2/3 cup||tangerine or orange juice|
|1 tablespoon||corn syrup|
|Mint sprigs, optional|
1. Place sugar and water in a 1-1/2 quart saucepan. Bring to a boil over medium high heat, reduce heat to medium and cook until the sugar is completely dissolved to make simple syrup. You will have 1-1/4 cups of simple syrup. Transfer to a bowl and cool completely.
2. Place the melon cubes in a food processor. Pulse to chop, then process until completely pureed. You will have about 6 cups cantaloupe puree. Stir in the tangerine or orange juice, corn syrup and cooled simple syrup. Cover and chill for 2 hours or longer.
3. Following the manufacturer's instructions, process cantaloupe mixture in your ice cream/sorbet maker until thickened. The sorbet will have a soft, slushy texture, similar to freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Garnish each serving with a mint sprig, if desired.
Recipe from Cuisinart