Cantaloupe Gelato

Ingredients

• 3 pounds cantaloupe 
• 1 tablespoon egg whites lightly beaten
• 1 cup caster sugar 
• 2 tablespoons juice of lemon fresh
• 0.5 cup water filtered (not distilled)

Equipment

• food processor
• bowl
• sauce pan

Directions

1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup.
2. Cut rind from melon and discard seeds.
3. Cut melon into chunks and in a food processor purée enough to measure 2 cups.
4. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
5. Stir in egg white and freeze in an ice-cream maker.
6. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.