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Cantaloupe and Cava Sorbet

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“Entered for safe-keeping. From June 2012 Vegetarian Times. Cava is a sparkling wine from Spain. This recipe calls for cava brut, which is a dry variety, but you may use seco or semi-seco wine for slightly sweeter results. Use small cantaloupes which smell sweet at the stem end.”
READY IN:
2hrs 1min
SERVES:
6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together sugar, honey and 1/4 cup water in small saucepan; bring to a boil over medium heat. Cook 1 minute, or until sugar dissolves. Cool.
  2. Puree cantaloupe with sugar syrup, cava, and lemon juice in blender until smooth.
  3. Pour puree into ice cream maker, and freeze according to manufacturer's instructions.
  4. Pack sorbet into freezer container and press plastic wrap or wax paper directly onto surface of sorbet. Cover, and freeze 2 hours, or until firm.

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