Preparation:
Make Simple Syrup by cooking sugar, water and ginger in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Immediately remove from heat. Cool completely. Strain out ginger. Refrigerate Peel, seed and dice cantaloupe. Measure 3 cups flesh. Puree in food processor until very smooth. You should have 2 1/2 cups puree. Blend melon puree, simple syrup and lemon juice. Transfer to ice cream maker and process according to manufacturer's direction |
