Summer (soon to be) Fav: Melon Gelato!

We're pretty new at this whole gelato/ice cream/sorbet thing, but we know good flavor when we taste it. Tonight we are trying cantaloupe gelato. Bear with us on the ups and downs of fruity fun.

Ingredients:

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 lime juice

1 tablespoon lightly beaten egg white

Preparation

In a small heavy saucepan heat sugar and water, stirring until sugar has 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. Move purée to a bowl and stir in lime juice and syrup. Chill melon mixture until cold and up to 1 day.

Stir in egg white and churn 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.