Summer Cantalope Sorbet
  • 1 cup sugar
  • 2/3 cup water
  • 1 peeled, seeded, and cubed medium ripe cantaloupe
  1. Combine the sugar and water in a medium heavy saucepan. Bring to a boil and stir until the sugar dissolves. Remove from the heat and cool. Cover and chill the syrup for at least an hour. Puree the cantaloupe in batches in a blender or food processor until smooth. Mix the cantaloupe with the sugar syrup until smooth. Pour the mixture into a large freezer safe flat lasagna pan. Freeze for 3-4 hours. Remove from the freezer and scrape the mixture into a large bowl. Beat the sorbet until light and fluffy. Tightly seal the container and freeze for at least three hours and up to a week before serving.