Charentais Melon Sorbet
By Chef Tom Fraker

8 ounces Granulated Sugar
8 ounces Water
2 Charentais Melons* peeled and cubed

Bring the water and sugar just to the boil, then lower heat and simmer 5 minutes. Remove from heat and cool completely.

Puree Fruit. Combine the syrup with the fruit puree.

Place in an ice cream maker and follow the manufacturer’s directions, or place the mixture in a plastic container, put the container in the freezer, and freeze, stirring every 10 minutes to break up the ice crystals, until completely frozen, about 1 hour.

This method will be more similar to an Italian granita.