cantaloupe-sherbet-12108.json

{
    "directions": [
        "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 pur\u00e9e 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 instructions."
    ],
    "ingredients": [
        "1/2 cup water",
        "1/2 cup sugar",
        "2 tablespoons Pernod",
        "two 3-inch strips of lemon zest",
        "1 tablespoon 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 cup heavy cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Blender",
        "Food Processor",
        "Ice Cream Machine",
        "Dessert",
        "Freeze/Chill",
        "Low Sodium",
        "Frozen Dessert",
        "Lemon",
        "Cantaloupe",
        "Pernod",
        "Summer",
        "Chill",
        "Simmer",
        "Gourmet"
    ],
    "title": "Cantaloupe Sherbet",
    "url": "http://www.epicurious.com/recipes/food/views/cantaloupe-sherbet-12108"
}