Gingered Cantaloupe Sorbet

• 2 cups water
• 1/4 teaspoon ground ginger
• 1 tablespoon finely chopped crystallized ginger
• 2 tablespoons lemon juice
• 3 cups ripe cantaloupe balls or cubes
• 1/4 cup cold water
• 2 teaspoons unflavored gelatin
• 1 teaspoon Sweet 'N Low(R) zero calorie sweetener
• 1/4 cup sugar
• 2 large egg whites

1. In medium size saucepan over medium high heat, bring water, sugar and Sweet 'N Low(R) to a boil; boil about 5 minutes. Meanwhile, in cup, sprinkle gelatin over water; let stand 5 minutes to soften gelatin. Stir into syrup mixture. Pour into large bowl and refrigerate 1 hour or until well chilled. In blender or food processor, puree cantaloupe, lemon juice and crystallized and ground ginger; stir into chilled syrup. Pour into aluminum loaf pan. Cover with foil and freeze 2 to 3 hours or until edges begin to freeze and center is slushy. Remove to large bowl, breaking up any chunks with a spoon. With mixer at medium speed, beat to a smooth consistency. Add egg whites and beat again. Return to loaf pan, cover and freeze 4 hours or until almost firm. Beat again and freeze several hours or until firm.

water, ground ginger, ginger, lemon juice, cantaloupe, cold water, unflavored gelatin, n, sugar, egg whites

Taken from www.myrecipes.com/recipe/sweetnlow-gingered-cantaloupe-sorbet (may not work)