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Melon-Champagne Sorbet
Source: Cooking.com
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Active Time:  46 Minutes

Yield:  Serves 6
RECIPE INGREDIENTS
2 pounds cantaloupe, peeled, seeded, coarsely chopped
1/2 cup brut Champagne (such as Domaine St. Michelle)
1/2 cup sugar
1 teaspoon fresh lemon juice
DIRECTIONS
Puree cantaloupe in blender until smooth. Add Champagne, sugar and lemon juice. Blend to combine. Transfer to large bowl. Cover and chill 4 hours. Transfer to ice cream maker and follow manufacturer's instructions. Process until smooth and thick, about 40 minutes. Transfer to container. Cover and freeze until firm.
DO-AHEAD TIP: Sorbet can be made 2 days ahead. Keep frozen.
Recipe created exclusively for Cooking.com by Lane Crowther.
Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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