Cantaloupe and Tarragon Sorbet
Musky cantaloupe stands up to tarragon's assertive aniselike flavor in this palate-cleansing treat.
- Servings: 8
- Yield: Makes 4 cups
Source: Martha Stewart Living, July 2005
- 1 small cantaloupe (1 1/2 pounds), halved, seeded, rind removed, flesh cut into 2-inch pieces
- 1 tablespoon fresh lemon juice
- 2 cups Herb Syrup with tarragon
Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.