Cantaloupe Italian Ice
- 1 quart (32 ounces) water
- 1 pound, 4 ounces sugar
- 1 lemon, juiced
- 2 medium-sized ripe cantaloupes
Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.
Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
Serving suggestion: You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.
Recipe courtesy Angelo Brocato's Ice Cream and Pastry, New Orleans, LA
Recipe courtesy of Michael Chiarello