1 tbs. honey

           3 tbs. fresh lemon juice

           1 cup sugar

           1 cup water

      2    Large or

      3    Med Cantaloupes

           3 tbs. brandy

  W & S TEMPLE STS. SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979 1.
  Bring honey, lemon juice, sugar, and water to a boil over medium
  heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. With a
  melon baller make 18 cantaloupe balls. Soak the melon balls in
  brandy. Set aside for garnish. 3. Cut the rest of the cantaloupe
  flesh into 1-inch pieces and puree in a food processor until there
  are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the
  cantaloupe puree. Mix well and freeze in an ice cream machine
  according to manufacturer's instructions. Transfer to a plastic
  container and store in the freezer until needed, no more than 3 days.
  5. Allow the frozen sorbet to thaw slightly before serving to enhance

  the flavor. Serve with brandied cantaloupe balls as a garnish. Note:
  Honeydew melon may be substituted, then substitute lime juice for
  lemon juice.