Melon Sorbetto (Cantaloupe or Honeydew)
2 pounds cantaloupe or honeydew melon (about; enough to make 2 cups puree)
1 T. citrus juice, lemon for cantaloupe, lime for honeydew
1 C. simple sugar syrup
1 T. vodka
Remove rind and seeds from melon and cut into cubes. Puree melon in a blender, food processor or juicer.
Measure 2 cups puree. Combine with the sugar syrup and lemon or lime juice and the liquor and chill. Pour into an ice cream machine and follow manufacturer’s directions.
Makes 1 quart.