Cantaloupe Sorbet - Instructions
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