Cantaloupe Sherbet

  • 3/4 cup water
  • 1/2 cup sugar
  • 1/4 cup light-colored corn syrup
  • 1/8 teaspoon salt
  • 4 cups chopped cantaloupe (about 3 pounds)
  • 2 TBS vodka
  • 1 TBS fresh lime juice
  • 2 TBS heavy cream

Bring water, sugar, syrup and salt to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally. Place cantaloupe, vodka and lime juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well. Pour cantaloupe mixture into a freezer safe container and freeze until firm.