Cantaloupe Sorbet - cooking recipe

Ingredients

2/3 c. water
2/3 c. sugar
4 c. cantaloupe (approx. 1-1/3 melons), pureed
pinch of cinnamon
pinch of salt
1/2 c. Port wine
2 Tbsp. whipping cream

Preparation

Dissolve sugar in hot water (do not boil).
Bring to just under room temperature.
Add cantaloupe, cinnamon, salt and Port-wine. Blend and freeze for 45 minutes.
Remove from freezer.
Stir in cream and freeze 1 hour to 1-1/2 hours.
Spoon into small dessert bowls and garnish with mint leaves.
Makes six to eight servings.