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This is such a refreshing dessert for summertime. Especially after a big dinner, it would be a lovely light way to end the meal. Or, if you're having a fancy party, this would be a delicious palate cleanser! Or, if you're like me, you can eat it out of the container with a spoon and not even bother to dirty a bowl.
It takes only a few minutes to throw this together. Just like with the banana sherbet, you start with a simple syrup. Combine the sugar and water in a small saucepan and bring to a boil,
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stirring until the sugar is dissolved. Transfer this syrup to a small bowl and refrigerate until chilled. (Or, if you're in more of a hurry, you can put it in the freezer to speed up the chilling process.)
Once the syrup is chilled, combine the canteloupe and lemon juice in a food processor or blender
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUnC0BykEWyt6d1SyZV7Pkg0i8YoA-fpAOcODv5z5HM0fG26Y-gaEMswH6YI4n9qN9TWpRrx644C9lAbv9cMugy52AQtCJu73T9GAQK4So0MUBSZtwaJfN4qpJV3i7pY5AX2KhkBxZTD3/s320/sorbet+1.jpg)
and process until smooth. Add the syrup
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and blend until combined. Tranfer the pureed mixture to your ice cream freezer
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4SHdS0_C4RpDB9CNjNl-Tc-0aN5SZbl6Vfzx9YZQdvYmZ3nV0nSuAfD7bgzJCz7qBmliigG2F6P_7dRATa_9W-No_LACqnUP6pp0YSdGgYoomgK10JyVlfHeC_9iioR8y4xPOfz8gwaC/s320/sorbet+4.jpg)
and freeze according to your machine. It took about 25 minutes in my machine. When it's done,
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transfer to a freezer safe bowl
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qMYPkxhtH61Venp3j0rCKhRZWiuQBlZAlp5NLahRALwpX_Wb0I50p88b4eTkl9GkBoMCPVcQO8_RElm-Y2tCTbaTy9kfYRCBEGSxDcZmMokWzrM3dRZmOxq-SdWf1963S3OYghd1vV07/s320/sorbet+6.jpg)
and freeze for several hours until firm. Before serving, let stand for a few minutes to thaw slightly.
Get more great summer ideas at Seasonal Sunday, Foodie Friday, Food on Friday and Friday Food.
Canteloupe Sorbet
1 cup sugar
1 cup water
4 cups cubed canteloupe
2 Tbsp. lemon juice
In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl and refrigerate until chilled.
Place the canteloup, lemon juice and syrup in a food processor or blender; cover and process for 2-3 minutes or until smooth. Pour into an ice cream freezer; freeze according to manufacturer's directions.
Transfer to a freezer-safe bowl and place in freezer until firm.
Makes 1 quart.