Musk Melon Sorbet - using a ripe musk melon that was brought in, we seeded it and chopped it up to create a puree. Before blending, we added 2 tablespoons of vodka, 3 tablespoons of lemon juice and 1 1/4 cups of sugar. With everything in the blender, we processed it until it was fully combined and chilled it in the fridge for 15 minutes. After it was chilled, we poured it into my ice cream maker and had it churn for 25 minutes. To further ripen the sorbet, we transferred into a freezeable container and let sit in the freezer for another hour. (Two hours or more would be ideal.) To serve, we saved the musk melon rinds and served the sorbet inside them, garnished with fresh mint.
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