Cantaloupe Gelato

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

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

sugar, water, cantaloupe, lemon juice, egg white, if egg

Taken from www.epicurious.com/recipes/food/views/cantaloupe-gelato-101905 (may not work)