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Yield: Serves 6
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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 |
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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.
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DO-AHEAD TIP: Sorbet can be made 2 days ahead. Keep frozen.
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Recipe created exclusively for Cooking.com by Lane Crowther.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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