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1/2 Tasse | water |
1/2 Tasse | sugar |
2 Esslöffel | Pernod |
| Two; (3-inch) strips of |
| Lemon zest |
1 Esslöffel | lemon juice fresh |
1 | Cantaloupe; (about 2 1/2 |
| Pounds), seeds and |
| Rind discarded and |
| The flesh chopped |
| (about 3 1/2 cups) |
1/4 Tasse | heavy cream |
In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor puree the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
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