Cantaloupe Sorbet

Ingredients

• Place cantaloupe, sugar and lemon juice in a blender or food processor.
• Cover and blend, stopping occasionally to scrape sides, until an uniform consistency is achieved.
• Pour cantaloupe mixture into a square 9 x 9 x 2 inch pan.
• Cover and freeze for 1 to 1 and 1/2 hours or until partially frozen.
• Spoon partially frozen mixture into a blender or food processor and process until smooth. Pour into pan.
• Cover and freeze for about 2 hours or until firm.
• Let stand 10 minutes at room temperature before spooning into dessert dishes.
• Garnish with mint leaves.