Cantaloupe Gelato

1. 1

   In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.

2. 2

   Cool syrup.

3. 3

   Cut rind from melon and discard seeds.

4. 4

   Cut melon into chunks and in a food processor puree enough to measure 2 cups.

5. 5

   Transfer puree to a bowl and stir in syrup and lemon juice.

6. 6

   Chill melon mixture until cold and up to 1 day.

7. 7

   Stir in egg white and freeze in an ice-cream maker.

8. 8

   Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.