Paula Wolfert

Melon-Anisette Ice

Sorbet au Melon et à l’Anisette

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

This combination is inspired by the Catalan dessert melon con anis. This dessert is best served the day it is prepared.

Ingredients

  • 1 cup superfine sugar
  • 1½ to 2 pounds ripe cantaloupe
  • 3

Method

  1. Make the sugar syrup: In a medium saucepan, combine the sugar with 1½ cups water. Cook over moderate heat, stirring, until the syrup is clear and the sugar is dissolved. Remove from the heat and cool completely.
  2. Peel and seed the melon; cut into large cubes. Puree in a food processor, then strain through a sieve into a bowl. Stir in the sugar syrup. Add enough lem