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Melon Ice


1 large muskmelon 
3 tablespoons fresh lemon juice
3/4 Cup dry sherry 
1/2 Cup heavy cream, whipped 
1 cup of sugar 
2 cups of water 
1/8 teaspoon salt 
Mint sprigs for garnish


1. Thoroughly wash the exterior of the melon, then cut the fruit in half and remove seeds. Scoop out the fruit, leaving shell intact, then cut up fruit; cover and set aside. Cover and refrigerate the shell.

2. Force the fruit through a sieve and stir in lemon juice. In a saucepan, combine and heat the sugar and water; when it reaches the boiling point, stir in the melon pulp and salt. When thoroughly combined, remove from heat, transfer to a heat- proof container and cool.

3. Place the melon mixture in the freezer until it reaches a mushlike consistency. Add sherry and fold in the whipped cream. Return the mixture to the freezer until firm.

4. Serve the melon ice in the scooped out melon shells, and garnish with mint. 


2 quarts

Nutritional Analysis
Per serving:

calories, 212
fat, 6 grams
calories from fat, 25 percent
carbohydrates, 35 grams
protein, 1 gram
fiber, less than 1 gram
cholesterol, 21 milligrams
sodium, 52 milligrams

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