2/3 c. water
2/3 c. sugar
4 c. cantaloupe (approx. 1-1/3 melons), pureed
pinch of cinnamon
pinch of salt
1/2 c. Port wine
2 tbsp. whipping cream

Dissolve sugar in hot water (do not boil). Bring to just under room temperature. Add cantaloupe, cinnamon, salt and Port-wine. Blend and freeze for 45 minutes. Remove from freezer. Stir in cream and freeze 1 hour to 1-1/2 hours. Spoon into small dessert bowls and garnish with mint leaves.

Makes six to eight servings.