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Melon Sorbet
Freeze: According to manufacturers directions
Ingredients
- 6 cups cantaloupe or honeydew melon cubes
- 1/2 cup light-colored corn syrup
- 2 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
Directions
1. In a blender container or food processor bowl, blend or process the melon cubes, half at a time, until pureed.
2. Combine the pureed melon, corn syrup, lemon peel, and lemon juice. Freeze the mixture in a 1- or 2-quart ice cream freezer according to manufacturer's directions. Makes 8 servings.
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Tip:
Test Kitchen Tip:
If you have a ice cream maker with an insulted canister insert, remember to freeze the insert for at least 24 hours prior to making sorbet.
