Ingredients
1
cup minus 1 tbsp superfine granulated sugar
1/2
cup plus 1 tbsp bottled or filtered still water (not distilled)
1
cantaloupe (about 3 pounds)
1
tbsp lightly beaten egg white*
* If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.
Directions
1.
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.
2.
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.
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