Cantaloupe Sorbet

Adapted from this month’s (June 2012) issue of Vegetarian Times.

1/2 cup sugar
1 Tbsp. honey
4 cups cantaloupe chunks
1 cup ginger ale
1 Tbsp. lemon juice

In a small saucepan combine sugar, honey and 1/4 cup of water, boil until sugar dissolves. Cool.

Puree all ingredients in a blender until smooth. Freeze in an ice cream maker.

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