Ingredients

  • 1 (2 pound) cantaloupe
  • 2 1/2 cups water
  • 2/3 cup superfine sugar
  • 1 cup dry white wine
  • Lemon juice
  • 1 cup sour cream
  • Directions

    Scoop the flesh from the cantaloupe. Dissolve sugar in water over low heat, then simmer for 5 minutes. Cool the syrup. Purêe the cantaloupe with the wine in a blender or food processor. Add the cooled syrup gradually. Add some lemon juice to sharpen the taste and 1 cup sour cream. Serve chilled and garnish with mint leaves. When preparing fruit always use stainless steel utensils.

    Serves 4 to 6

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