Cantaloupe Sherbet
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes
2
Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold
3
In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids
4
Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions
5
In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes
6
Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold
7
In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids
8
Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions