Categories: Desserts, Italian 
      Yield: 6 servings 
  
           1 tbs. honey 
           3 tbs. fresh lemon juice 
           1 cup sugar 
           1 cup water 
      2    Large or 
      3    Med Cantaloupes 
           3 tbs. brandy 
  
  W & S TEMPLE STS. SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979 1. 
  Bring honey, lemon juice, sugar, and water to a boil over medium 
  heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. With a 
  melon baller make 18 cantaloupe balls. Soak the melon balls in 
  brandy. Set aside for garnish. 3. Cut the rest of the cantaloupe 
  flesh into 1-inch pieces and puree in a food processor until there 
  are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the 
  cantaloupe puree. Mix well and freeze in an ice cream machine 
  according to manufacturer's instructions. Transfer to a plastic 
  container and store in the freezer until needed, no more than 3 days. 
  5. Allow the frozen sorbet to thaw slightly before serving to enhance 
  the flavor. Serve with brandied cantaloupe balls as a garnish. Note: 
  Honeydew melon may be substituted, then substitute lime juice for 
  lemon juice.