Cantaloupe Sherbet

• 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

1. 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.
2. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold.
3. 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.
4. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

water, sugar, pernod, lemon zest, lemon juice, cantaloupe, heavy cream

Taken from www.epicurious.com/recipes/food/views/cantaloupe-sherbet-12108 (may not work)