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Orange-melon sorbet

Yield: 6 Servings

5 c cantaloupe -- cubed 1/2 c sugar
5 TB honey 2 ts 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 orange-flesh 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 ice-cream 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 thefreezer 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] Date: Fri 11 Oct 1996 20:22:16 ~0700 (

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More