OMG! This is sooo good! Oh thank you, thank you, thank you Joy The Baker! And, I managed to mess up only half of the batch. But that was almost not my fault but the ice makers! Almost.
Seriously people. This is the most refreshing thing in the world and oh so sweet…
by Joy The Baker
1/2 cup water
1/2 cup sugar
1 tablespoon 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
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. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée 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. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions.
recipe and directions copied and pasted from Joy The Baker
I used Vodka and a few drops of anise extract(Rum would work here fine also) instead of Pernod. I had no idea what that is by the way. Never heard of it. So I goggled and made it work with something I had home.
I am getting really excited about Saturday. There is going to be so many yummies, and Margaritas and Mojitos!
Tonight I am working on Joy’s Red Velvet Black and White Cookies, and then tomorrow is the cupcake bake-off. Weeee
And now, look at this beauty: