Melon Sorbet

Directions

1. 1
   In a blender, puree the cantaloupe until smooth.
2. 2
   You should have 2 1/2 cups of melon puree; reserve any extra for another use.
3. 3
   Stir in the Sugar Syrup.
4. 4
   Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
5. 5
   Pack the melon sorbet into an airtight plastic container.
6. 6
   Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours.
7. 7
   Scoop into bowls and serve.