Cantaloupe Gelato Recipe
- 1 cup minus 1 tablespoon superfine granulated sugar
- 1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
- 1 cantaloupe (about 3 pounds)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lightly beaten egg white
- If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.
- In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
