Prep: 15 minutes; Cook: 4 minutes; other: 50 minutes
This refreshing sorbet can be served as a light dessert or as a palate cleanser between the starter and main course. Be sure to use ripe, sweet cantaloupe. Purchase the cantaloupe several days in advance, and leave it on your counter to ripen. You'll know it's ripe when you can smell it as you walk into your kitchen. Place the cantaloupe in the refrigerator the day before you plan to make the sorbet so it will be thoroughly chilled.
Oxmoor House JUNE 2006
1. Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.
2. Place half of cantaloupe in a blender or food processor; process until puréed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
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