• 1 medium cantaloupe, seeded and cut into chunks (approximately 4 cups)
• 1/3 cup pure maple syrup
• 4 tbsp Cointreau liqueur
• 1 cup of fresh raspberries, rinsed under cold water
• sprigs of fresh mint for garnishing

In a cup, mix the maple syrup and Cointreau liqueur together then blend with cantaloupe in a food processor until smooth and creamy. Pour into a freezer-safe bowl or stainless steel bowl and freeze for 3-4 hours. Just before serving, remove the frozen mixture and spoon back into the food processor and process just until the frozen mixture is broken up. Scoop sorbet into serving bowls and garnish with a sprig of fresh mint and a couple of tablespoons of fresh raspberries. Makes 8 servings.