Cantaloupe Sorbet

ingredients

• 2/3 cup sugar
• 1/2 cup water
• 3 cups 1 inch pieces peeled seeded cantaloupe (about 0.5-cantaloupe)

directions

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2 inch glass dish and chill until cold, about 2 hours.

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead. Cover and keep frozen.)