Cantaloupe-Raspberry Ice

2/3 cup water
1/2 cup sugar
1 med cantaloupe, seeded, peeled, cut in chunks
1 cup fresh raspberries
1 tbs freshly squeezed lemon juice
1 large egg white

In small saucepan combine water and sugar; stir over medium heat until sugar dissolves. Remove from heat; chill. In food processor or blender, puree cantaloupe; remove and set aside. (You should have about 2-1/2 cups.) Puree raspberries; strain seeds. (You should have about 3/4 cup.)

Combine purees, sugar syrup and lemon juice; pour into shallow, metal pan. Freeze until almost firm. Transfer to food processor or mixer bowl; add egg white. Beat until smooth; return to freezer. Cover. Freeze until firm.

Makes: About 5 cups; 6 servings.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana