Honeydew Cantaloupe Semi Freddo
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Frozen melon balls||40 Ounce (2 Bags, 20 Ounce Each)|
|Lemon juice||2 Tablespoon|
|Lime juice||2 Tablespoon|
Combine the sugar and water in a small saucepan and bring it just to a boil to dissolve the sugar crystals.
Pour the syrup into a glass jar and chill until cold.or, let it cool in the saucepan.
Separate the melon balls into cantaloupe and honeydew.
You should have about 31/2 to 4 cups of each.
Place the cantaloupe balls in a food processor fitted with a steel chopping blade with 1/2 cup of the sugar syrup and process briefly just until the melon is almost smooth, about 10 seconds.
Add the lemon juice and 1 egg white and process just until light in color and smooth, about 10 seconds.
Scrape the semi freddo into a freezer container, cover, and place in the freezer for up to 2 hours