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Jeni Britton's easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-red sour cherries. More Frozen Desserts

Jeni Britton-Bauer
June 2008

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© Frances Janisch

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the cantaloupe until smooth. You should have 2 1/2 cups of melon puree; reserve any extra for another use. Stir in the Sugar Syrup. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.

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  • Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours. Scoop into bowls and serve.

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