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Ingredients:
2 ripe cantaloupes
3/4 cup super fine sugar
4 tablespoons fresh lemon juice
1 large egg white, slightly beaten
Preparation:
Quarter the cantaloupes and remove the skin and pits. Slice the cantalouples into 1/2-inch thick pieces and put them in a food processor. Add the sugar and lemon juice. Puree the mixture. There should be 4 cups of puree.
Place the mixture in an icecream freezer and follow the
manufacturer's directions. When the sorbet has begun to freeze, add the egg white and resume freezing.
Yield: 8 servings.
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