Trio of Melon Ices
|For cantaloupe ice|
|Cubed cantaloupe||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon peel||1⁄8 Teaspoon|
|For honeydew ice|
|Cubed honeydew melon||3 Cup (48 tbs)|
|Lime juice||1 Tablespoon|
|Grated lime peel||1⁄8 Teaspoon|
|For watermelon ice|
|Cubed watermelon||3 Cup (48 tbs)|
To make the cantaloupe ice: Place the cantaloupe in a plastic container, cover, and place in the freezer for 3 to 4 hours.
In a small saucepan, combine the sugar and the water.
Cover and bring to a boil.
Boil for 1 minute, or until the sugar is completely dissolved.
Transfer the sugar syrup to a small glass bowl.
Stir in the lemon juice and lemon peel.
Cover and refrigerate for 45 minutes.
Place the frozen cantaloupe in a food processor and pulse just until pureed.
With the machine running, gradually add the syrup.
Process the cantaloupe mixture just until smooth.
Serve immediately. (Can be frozen, covered, for up to 1 week.Allow to soften slightly before serving.)