Recipe - Orange-Melon Sorbet

5 cup Cantaloupe; cubed
One half cup Sugar
5 tablespoon Honey
2 teaspoon Fresh lemon juice; or

This is a refreshing dessert; serve from 6 to 12; vary the size of the
scoop and garnish with a mint leaf. Use any orangeflesh melon; about 4 lbs
will yield 5 cups cubed).
Peel and seed melon and cut into chunks. Puree melon with sugar, honey and
lemon juice in a food processor.
Freeze in an icecream maker as usual; about 20 to 30 minutes. Or: simply
place the mixture in a shallow metal pan and freeze until firm. Transfer to
a food processor and process until smooth and fluffy. Serve immediately,
or return to the freezer until serving time. For the best flavor, ices
should be served within 2 to 3 days. Use waxed paper or saran wrap prevent
the top from drying during storage.
Recipe By : First Magazine, 1986 [McEdition by patH oct 96]

Posted to MCRecipe Digest V1 #242

Date: Fri, 11 Oct 1996 20:22:16 0700 (PDT)

From: PatH phannema@wizard.ucr.edu