Summer – sweltering
Slipping into the surf
Seeking an iceberg
Cantaloupe -Verbena Sorbet – yields approx. 3-1/2 quarts
1/2-cup verbena – roughly chopped
1-1/2 cups sugar
4-cups melon puree (from about 2-1/2 pound melon)
In a 2-1/2 cup saucepan bring the water, sugar and verbena to a boil, and reduce to simmer. Cook the verbena mixture for five minutes. Shut off, and allow the mixture to cool completely.
Strain the verbena into the melon puree, and mix. Pour into an ice cream maker, and proceed according to manufacture’s directions.
Store the sorbet in the freezer.