Melon Sorbet /4-6 servings
French culinary school technique.
ING ¼ cup water, ¼ cup plus 1 teaspoon sugar, 1 tbl plus 2 teaspoons corn syrup, 1½ pounds peeled diced ripe cantaloupe, honeydew or similar melons (1 medium melon), tbl lime juice, pinch salt.
Steps--- BTB water/sugar; simmer to dissolve sugar. Cool offheat. Blender purée melon, sugar/water, rest ing. Chill 2-24 hrs.
Blend chilled mixture 30 sec w/ immersion blender, then freeze in an ice cream maker as per mfg. Transfer to chilled container; freezer 2 hours. Soften in fridge 15-30 min; serve.
TIP--will keep couple of weeks in freezer, but best when freshly made.