|Orange juice||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cantaloupe||2 Cup (32 tbs), chopped|
|Light cream||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
In a saucepan combine orange juice and 1/4 cup sugar; bring to boiling, stirring occasionally to dissolve sugar. Reduce heat; simmer for 5 minutes. Cool.
In a blender container or food processor bowl combine 2 cups chopped cantaloupe and light cream. Cover; blend or process about 1 minute or till smooth. Stir in the lemon juice and the cooled orange juice mixture. Transfer mixture to a 12x7 1/2x2-inch baking dish or a 9x9x2-inch baking pan. Cover; freeze about 4 hours or till firm.
Beat egg whites with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Break the frozen mixture into chunks; transfer mixture to a chilled mixer bowl. Beat frozen mixture with the electric mixer till smooth, but not melted. Fold in the beaten egg whites. Return to the 12x7 1/2x2-inch baking dish. Cover; freeze sorbet for several hours or till firm.
Let sorbet stand at room temperature about 5 minutes before serving. Serve sorbet on chilled cantaloupe halves, if desired. Makes 6 servings.