Use any leftover syrup to flavor summer drinks, or freeze in an ice-cream maker for sorbet.
- Yield: Makes about 3 cups
Source: Martha Stewart Kids
- 1 small cantaloupe (about 1 pound)
- 2 cups Simple Syrup
Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.