Recipe for Cold Cantaloupe Cream 
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Yield:
1
Ingredients:
Amount Ingredient
1 med cantaloupe, peeled, seeded, and cut into chunks (about 6 1/2 cups)
1 qt apricot nectar
Juice of 1/2 lemon
2 tbl honey
----------------- Sachet: ----------------
1/2 tsp ground ginger
3 whl allspice berries
1 whl clove
One 2 inch cinnamon stick tied up in a cheesecloth pouch
1 cup half-and-half, chilled
1 pt lime sherbet or granite (optional)
Instructions:
Instructions: Place the melon, apricot nectar, lemon juice, honey and sachet in a soup pot.

Bring to a simmer and cook, stirring frequently, until the melon is tender, 10 to 15 minutes.

Remove and discard the sachet. Strain the soup through a sieve, reserving the liquid. Puree the solids in a food processor or blender. Combine the puree with enough of the reserved liquid to achieve a soup consistency. Chill thoroughly.

Whisk the half-and-half into the soup. Serve in chilled wine glasses or bowls, garnished with a scoop of lime sherbet if desired, and a mint leaf.

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