Melon Sorbet

Ingredients

• 4 cups cantaloupe chilled ripe cubed ( 1 small)
• 0.3 ounce gelatin powder sugar-free peach-flavored
• 1 tablespoon juice of lemon fresh
• 0.8 cup sugar 
• 0.5 cup white wine sweet (such as moscato)

Equipment

• food processor
• bowl
• sauce pan
• blender

Directions

1. Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute.
2. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.
3. Place half of cantaloupe in a blender or food processor; process until pured and very smooth.
4. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.
5. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.