Preparation:
Make a 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 until
ready to use (can be
prepared up to 2 weeks in advance). Peel, seed and dice cantaloupe. Measure 3
cups flesh. Puree in
food processor until very smooth. You should have 2 « c. puree. Blend melon
puree, simple
syrup and lemon juice together. Transfer to ice cream maker and process
according to
manufacturer's directions. Transfer to container and freeze (can be
prepared up to 1 day ahead).
OR freeze in loaf pan in the freezer. Remove from freezer before serving,
and process until smooth
in food processo |
