Icy Fruit

PASSIONS | by JEAN GALTON

I DON’T REMEMBER WHEN I STARTED MAKING CANTALOUPE GELATO. I must have gone on a melon-buying spree one summer and then realized we couldn’t eat them all fast enough. So I made melon gelato. Similar to sorbet but more intensely flavored, this is one of my favorite ends to a summer meal.

Gelato di Melone
Serves 4

1 cup superfine granulated sugar
1/2 cup water
1 cantaloupe (about 3 pounds)
2 tablespoons lime juice
Large pinch salt

In a small heavy saucepan, heat sugar and water to make a syrup, stirring until sugar is dissolved. Cool. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup, lime juice and salt. Chill melon mixture until cold and up to 1 day.

Freeze 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.