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1/2 c Water
1/2 c Sugar
2 tb Pernod
Two; (3-inch) strips of lemon zest
1 tb Fresh lemon juice
1 Cantaloupe; (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
1/4 c Heavy cream
In a saucepan stir together the water, the sugar, the Pernod, and the zest,
boil the mixture, stirring, until the sugar is dissolved, and simmer it for
5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill
it, covered, until it is cold. In a blender or food processor puree the
cantaloupe, scraping down the sides with a rubber spatula, until it is
smooth, blend in the cream and the syrup, and force the mixture through a
coarse sieve set over a bowl, pressing hard on the solids. Freeze the
mixture in an ice-cream freezer according to the manufacturer's
Makes about 3 cups.
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